Transglutaminase-Assisted Technologies for Dairy Products

Key Points

• Transglutaminase enhances protein functionality, leading to improved quality in dairy products like cheese and yogurt.
• Significant increases in enzyme activity provide the basis for enhancing texture and stability of dairy products.
• Assessment across various dairy products shows effective protein modification via transglutaminase application.
• Enhancing dairy product quality could lead to wider consumer acceptance and innovation in food technology.