1 Ocak 2014 Dergi makalesi Açık Erişim

Sanli, Tuba; Senel, Ebru; Sezgin, Emel; Benli, Mehlika

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      {
        "affiliation": "Ankara Univ, Dept Dairy Technol, Fac Agr, TR-06100 Ankara, Turkey", 
        "name": "Sanli, Tuba"
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      {
        "affiliation": "Ankara Univ, Dept Dairy Technol, Fac Agr, TR-06100 Ankara, Turkey", 
        "name": "Senel, Ebru"
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      {
        "affiliation": "Ankara Univ, Dept Dairy Technol, Fac Agr, TR-06100 Ankara, Turkey", 
        "name": "Sezgin, Emel"
      }, 
      {
        "affiliation": "Ankara Univ, Dept Biol, Fac Sci, TR-06100 Ankara, Turkey", 
        "name": "Benli, Mehlika"
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    "description": "This study focused on the effects of transglutaminase (TGase), exopolysaccharide (EPS)-producing starter culture or skim milk powder addition on some properties of low-fat set yoghurt. The incorporation of TGase to yoghurt did not affect the acidity of the experimental samples. However, the proteolytic activity of the starter culture significantly decreased in TGase-treated yoghurt. Addition of TGase to yoghurt with a low dry matter content (11.08%) resulted in low serum separation and gel firmness and viscosity close to those of yoghurt with a higher dry matter content (14.81%). According to the sensory results, it would be possible to produce an acceptable product with a low dry matter and low fat content using TGase. The results shown that the use of EPS-producing starter cultures for the purpose of improving the texture properties of low dry matter content yoghurt could not be recommended.", 
    "doi": "10.1111/1471-0307.12127", 
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    "journal": {
      "issue": "2", 
      "pages": "237-245", 
      "title": "INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY", 
      "volume": "67"
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    "title": "The effects of using transglutaminase, exopolysaccharide-producing starter culture and milk powder on the physicochemical, sensory and texture properties of low-fat set yoghurt"
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