The influence of microbial transglutaminase on camel milk yogurt

This study investigates camel milk yogurts made with microbial transglutaminase (mTGase) at two different concentrations (3 and 6 U/g protein) and three different protein sources (micellar casein, whey protein concentrate, and sodium caseinate) and assesses their physical, chemical, and sensory properties. Of thirty samples, five were selected for further testing based on their viscosity and rapid pH drop during fermentation. During fermentation, many volatile compounds were formed, namely acetaldehyde, diacetyl, acetyl propionyl, ethanol, hexanal, and methane. Acetaldehyde percentages were lower with higher mTGase concentrations. All three milk protein powders increased the diversity of volatile compounds. Electrophoresis results showed that monomer band intensity decreased with higher mTGase concentrations. Lower-intensity monomer bands were formed at higher mTGase concentrations. Among the five optimal samples, the best microstructure was obtained in the sample produced with 6 U/g mTGase and 6.2 g/100 mL whey protein concentrate. The sample with the best sensory properties was prepared with 6 U/g mTGase and micellar casein. In conclusion, mTGase improved the gel structure and sensory properties of camel yogurt.