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The objective of this study was to investigate the effect of transglutaminase (Tgase) on the functional properties of set yoghurt, due to enzymatic cross-linking of the milk proteins. Yoghurt samples were prepared from three formulations: reconstituted skim milk, and whole milk containing two different solidnon-fat (SNF) content, with four enzyme treatments: Control (no enzyme) and three microbial Tgase treatments: Pre-incubated 90 min, Pre-incubated and inactivated after 90 min, Not pre-incubated. The modifications which were caused by Tgase were found to be more clear when Tgase was active in set type yoghurts. It was found that nonfat yoghurt sample with lower SNF content can be produced with improved textural properties using Tgase.

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