Short communication: Influence of transglutaminase on the heat stability of milk

Skim milk powders were prepared from control and transglutaminase-treated s kimmed milk. The heat stability of reconstituted transglutaminase-treated s kimmed milk (9.0% total solids) was markedly increased in the pH region of minimum stability (pH 6.8 to 7.1) compared with control milk, while the hea t stability of reconstituted concentrated transglutaminase-treated skimmed milk (22.5% total solids) increased progressively as a function of pH relat ive to control milk. The effect of transglutaminase treatment on the heat s tability of skimmed milk may have commercial applications, but extensive re search is necessary to gain a better understanding of the mechanism by whic h transglutaminase improves heat stability.