Improving the texture and rheology of set and stirred kombucha fermented milk beverages by addition of transglutaminase

The possibilities of manufacturing fermented milk beverages by applying kombucha inoculum concentrated evaporation and with addition transglutaminase have been investigated. main aims this study were to investigate influence the (TG) on textural, rheological sensory properties set stirred beverages. results showed that had a great textural characteristics Firmness consistency products significantly increased incorporation TG compared control sample. Set samples approximately 90% higher hysteresis loop area samples, while without was 60% lower samples. enzymatic treatment improved texture, rheology sensorial obtained inoculum.