{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,8]],"date-time":"2026-04-08T01:08:13Z","timestamp":1775610493037,"version":"3.50.1"},"reference-count":48,"publisher":"Elsevier BV","issue":"3","license":[{"start":{"date-parts":[[2007,3,1]],"date-time":"2007-03-01T00:00:00Z","timestamp":1172707200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["International Dairy Journal"],"published-print":{"date-parts":[[2007,3]]},"DOI":"10.1016\/j.idairyj.2006.02.007","type":"journal-article","created":{"date-parts":[[2006,5,16]],"date-time":"2006-05-16T07:12:43Z","timestamp":1147763563000},"page":"199-207","source":"Crossref","is-referenced-by-count":137,"title":["Incorporation of microbial transglutaminase into non-fat yogurt production"],"prefix":"10.1016","volume":"17","author":[{"given":"Barbaros","family":"Ozer","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Huseyin","family":"Avni Kirmaci","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sebnem","family":"Oztekin","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Adnan","family":"Hayaloglu","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Metin","family":"Atamer","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"78","reference":[{"key":"10.1016\/j.idairyj.2006.02.007_bib1","unstructured":"Anonymous. (1999). Yogurt standards. Turkish Standards No: TS 1330, Ankara, Turkey: Turkish Standards Institution."},{"key":"10.1016\/j.idairyj.2006.02.007_bib2","unstructured":"Anonymous. (2002). Raw milk standards. Turkish Standards No: TS 1018, Ankara, Turkey: Turkish Standards Institution."},{"key":"10.1016\/j.idairyj.2006.02.007_bib3","unstructured":"Bodyfelt, F. W., Tobias, J., & Trout, G. M. (1988). The sensory evaluation of dairy products (pp. 227\u2013300). New York, USA: Avi Publishing."},{"issue":"11","key":"10.1016\/j.idairyj.2006.02.007_bib4","doi-asserted-by":"crossref","first-page":"5656","DOI":"10.1128\/AEM.68.11.5656-5662.2002","article-title":"Metabolic engineering of acetaldehyde production by Streptococcus thermophilus","volume":"68","author":"Chaves","year":"2002","journal-title":"Applied and Environmental Microbiology"},{"key":"10.1016\/j.idairyj.2006.02.007_bib5","doi-asserted-by":"crossref","first-page":"1943","DOI":"10.1021\/jf9602131","article-title":"Localization of potential transglutaminase cross-linking sites in bovine caseins","volume":"44","author":"Christensen","year":"1996","journal-title":"Journal of Agriculture and Food Chemistry"},{"issue":"3","key":"10.1016\/j.idairyj.2006.02.007_bib6","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1042\/BA20030102","article-title":"Incorporation of whey proteins into cheese curd by using transglutaminase","volume":"38","author":"Cozzolino","year":"2003","journal-title":"Biotechnology and Applied Biochemistry"},{"key":"10.1016\/j.idairyj.2006.02.007_bib7","doi-asserted-by":"crossref","first-page":"1529","DOI":"10.3168\/jds.S0022-0302(96)76513-X","article-title":"Evaluation of media for selective enumeration of Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus acidophilus and Bifidobacteria","volume":"79","author":"Dave","year":"1996","journal-title":"Journal of Dairy Science"},{"key":"10.1016\/j.idairyj.2006.02.007_bib8","doi-asserted-by":"crossref","first-page":"334","DOI":"10.1016\/S0924-2244(97)01067-4","article-title":"Enzymic crosslinking as a tool for food colloid rheology control and interfacial stabilisation","volume":"8","author":"Dickinson","year":"1997","journal-title":"Trends in Food Science and Technology"},{"key":"10.1016\/j.idairyj.2006.02.007_bib9","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1016\/S0268-005X(97)80006-9","article-title":"Enzymatic cross-linking of whey proteins by a Ca2+-independent microbial transglutaminase from Streptomyces lydicus","volume":"11","author":"Faergemand","year":"1997","journal-title":"Food Hydrocolloids"},{"issue":"10","key":"10.1016\/j.idairyj.2006.02.007_bib10","first-page":"563","article-title":"Transglutaminase: Effect on instrumental and sensory texture of set style yoghurt","volume":"54","author":"Faergemand","year":"1999","journal-title":"Milchwissenschaft"},{"key":"10.1016\/j.idairyj.2006.02.007_bib11","unstructured":"Fox, P. F., & Kelly, A. (2004). Milk proteins: Technological aspects. Proceedings of recent developments in dairy science and technology, International dairy symposium, Isparta, Turkey, May 24\u201328, 2004 (pp. 17\u201336)."},{"key":"10.1016\/j.idairyj.2006.02.007_bib12","doi-asserted-by":"crossref","first-page":"1117","DOI":"10.1002\/(SICI)1097-0010(199906)79:8<1117::AID-JSFA335>3.0.CO;2-F","article-title":"Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yogurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder","volume":"79","author":"Guzm\u00e1n-Gonz\u00e1lez","year":"1999","journal-title":"Journal of the Science of Food and Agriculture"},{"key":"10.1016\/j.idairyj.2006.02.007_bib13","first-page":"389","article-title":"Thermodynamic compatability of substrate proteins affects their cross-linking by transglutaminase","volume":"2","author":"Han","year":"1996","journal-title":"Journal of Agricultural and Food Chemistry"},{"key":"10.1016\/j.idairyj.2006.02.007_bib14","doi-asserted-by":"crossref","first-page":"1567","DOI":"10.1271\/bbb1961.44.1567","article-title":"Crosslinking of casein components by transglutaminase","volume":"44","author":"Ikura","year":"1980","journal-title":"Agricultural and Biological Chemistry"},{"issue":"2","key":"10.1016\/j.idairyj.2006.02.007_bib15","doi-asserted-by":"crossref","first-page":"200","DOI":"10.1111\/j.1365-2621.2000.tb15979.x","article-title":"Gelation and water binding properties of transglutaminase-treated skim milk powder","volume":"65","author":"Imm","year":"2000","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.idairyj.2006.02.007_bib16","unstructured":"Kirmaci, H. A., Ozer, B. H., & Turkoglu, H. (2004). Effect of enzymatic cross-linking of proteins on textural properties of non-fat yoghurt. Proceedings of recent developments in dairy science and technology, International dairy symposium, Isparta, Turkey, May 24\u201328, 2004, (pp. 37\u201340)."},{"issue":"9","key":"10.1016\/j.idairyj.2006.02.007_bib17","first-page":"510","article-title":"The effect of elevated milk solids and incubation temperature on the physical properties of natural yoghurt","volume":"53","author":"Lankes","year":"1998","journal-title":"Milchwissenschaft"},{"key":"10.1016\/j.idairyj.2006.02.007_bib19","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1007\/s002170050554","article-title":"Relationship between the crosslinking of caseins by transglutaminase and the gel strength of yoghurt","volume":"210","author":"Lauber","year":"2000","journal-title":"European Food Research and Technology"},{"key":"10.1016\/j.idairyj.2006.02.007_bib18","first-page":"69","article-title":"Influence of irreversible casein crosslinking on the gel strength of yoghurt","volume":"18","author":"Lauber","year":"2000","journal-title":"Czech Journal of Food Sciences"},{"issue":"4","key":"10.1016\/j.idairyj.2006.02.007_bib20","doi-asserted-by":"crossref","first-page":"514","DOI":"10.1021\/jf981030c","article-title":"Effect of transglutaminase-catalyzed polymerization of beta-casein on its emulsifying properties","volume":"47","author":"Liu","year":"1999","journal-title":"Journal of Agriculture and Food Chemistry"},{"issue":"12","key":"10.1016\/j.idairyj.2006.02.007_bib22","first-page":"667","article-title":"Technofunctional properties of transglutaminase-treated milk proteins","volume":"55","author":"Lorenzen","year":"2000","journal-title":"Milchwissenschaft"},{"key":"10.1016\/j.idairyj.2006.02.007_bib23","unstructured":"Lorenzen, P. Chr. (2002). Enzymatic crosslinking of dairy proteins. Bulletin of the International Dairy Federation-IDF, No. 374 (pp. 30\u201336)."},{"issue":"1","key":"10.1016\/j.idairyj.2006.02.007_bib21","first-page":"89","article-title":"Effect of enzymatic crosslinking of milk proteins on the resulting properties of yoghurt products","volume":"51","author":"Lorenzen","year":"1999","journal-title":"Kieler Milchwirtschaftliche Forschungsberichte"},{"issue":"3","key":"10.1016\/j.idairyj.2006.02.007_bib24","doi-asserted-by":"crossref","first-page":"152","DOI":"10.1046\/j.1471-0307.2002.00065.x","article-title":"Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt","volume":"55","author":"Lorenzen","year":"2002","journal-title":"International Journal of Dairy Technology"},{"key":"10.1016\/j.idairyj.2006.02.007_bib25","doi-asserted-by":"crossref","first-page":"422","DOI":"10.3168\/jds.S0022-0302(83)81809-8","article-title":"Physical and sensory properties of yogurt stabilized with milk proteins","volume":"66","author":"Modler","year":"1983","journal-title":"Journal of Dairy Science"},{"issue":"4","key":"10.1016\/j.idairyj.2006.02.007_bib26","first-page":"350","article-title":"Electron microscopic property of transglutaminase added milk","volume":"23","author":"Moon","year":"2003","journal-title":"Korean Journal for Food Science of Animal Resources"},{"key":"10.1016\/j.idairyj.2006.02.007_bib27","doi-asserted-by":"crossref","first-page":"204","DOI":"10.1016\/S0924-2244(98)00038-7","article-title":"Transglutaminase and its use for food processing","volume":"9","author":"Motoki","year":"1998","journal-title":"Trends in Food Science and Technology"},{"key":"10.1016\/j.idairyj.2006.02.007_bib28","first-page":"347","article-title":"Effects of transglutaminase treatment on the production of set skimmilk yoghurt: Microbiological aspects","volume":"53","author":"Neve","year":"2001","journal-title":"Kieler Milchwirtschaftliche Forschungsberichte"},{"issue":"3","key":"10.1016\/j.idairyj.2006.02.007_bib29","doi-asserted-by":"crossref","first-page":"248","DOI":"10.1002\/bit.10898","article-title":"Transglutaminase-mediated modification of glutamine and lysine residues in native bovine beta-lactoglobulin","volume":"85","author":"Nieuwenhuizen","year":"2004","journal-title":"Biotechnology and Bioengineering"},{"key":"10.1016\/j.idairyj.2006.02.007_bib30","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1271\/bbb.60.131","article-title":"Incorporation of lysine- and lysine dipeptides into \u03b1s1-casein by Ca2+-independent microbial transglutamianse","volume":"60","author":"Nonaka","year":"1996","journal-title":"Bioscience, Biotechnology and Biochemistry"},{"key":"10.1016\/j.idairyj.2006.02.007_bib31","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1017\/S0022029902005617","article-title":"Influence of transglutaminase on some physico-chemical properties of milk","volume":"69","author":"O\u2019Sullivan","year":"2002","journal-title":"Journal of Dairy Research"},{"key":"10.1016\/j.idairyj.2006.02.007_bib32","unstructured":"Ozer, B. H. (1997). Rheological properties of labneh (concentrated yoghurt). Ph.D. thesis, The University of Reading, UK."},{"key":"10.1016\/j.idairyj.2006.02.007_bib33","doi-asserted-by":"crossref","first-page":"793","DOI":"10.1016\/S0958-6946(98)00115-0","article-title":"Gelation properties of milk concentrated by different techniques","volume":"8","author":"Ozer","year":"1998","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.idairyj.2006.02.007_bib34","doi-asserted-by":"crossref","first-page":"655","DOI":"10.1016\/S0958-6946(03)00071-2","article-title":"Sensory and instrumental textural characteristics of acid milk gels","volume":"13","author":"Pereira","year":"2003","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.idairyj.2006.02.007_bib35","doi-asserted-by":"crossref","first-page":"2559","DOI":"10.1021\/la00020a012","article-title":"Dependence of gelation time upon enzyme concentration for isotropic and anisotropic casein micelles","volume":"10","author":"Pink","year":"1994","journal-title":"Langmuir"},{"key":"10.1016\/j.idairyj.2006.02.007_bib36","series-title":"Food polymers, gels and colloids","first-page":"357","article-title":"Concentration dependence of gelation time","author":"Ross-Murphy","year":"1990"},{"key":"10.1016\/j.idairyj.2006.02.007_bib37","doi-asserted-by":"crossref","first-page":"866","DOI":"10.1111\/j.1365-2621.1994.tb08146.x","article-title":"Strength of protein gels prepared with microbial transglutaminase as related to reaction conditions","volume":"59","author":"Sakamoto","year":"1994","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.idairyj.2006.02.007_bib38","unstructured":"Schey, A. (2003). Texture improvement of fermented dairy products by enzymatic crosslinking with transglutaminase. IDF seminar on aroma and texture of fermented milks, Kolding, Denmark, June, 2003 (pp. 371\u2013375)."},{"key":"10.1016\/j.idairyj.2006.02.007_bib39","doi-asserted-by":"crossref","first-page":"519","DOI":"10.1016\/S0958-6946(00)00052-2","article-title":"Cross-linking casein micelles by a microbial transglutaminase conditions for formation of transglutaminase-induced gels","volume":"10","author":"Schorsch","year":"2000","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.idairyj.2006.02.007_bib40","doi-asserted-by":"crossref","first-page":"529","DOI":"10.1016\/S0958-6946(00)00069-8","article-title":"Cross-linking casein micelles by a microbial transglutaminase: Influence of cross-links in acid-induced gelation","volume":"10","author":"Schorsch","year":"2000","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.idairyj.2006.02.007_bib41","unstructured":"Shah, N. P. (2003). Yogurt: The product and its manufacture. In B. Caballero, L. C. Trugo, & P. M. Finglas (Eds.), Encyclopedia of food science and nutrition (Vol. 10, 2nd ed., pp. 6252\u20136259). Amsterdam, UK: Academic Press."},{"issue":"10","key":"10.1016\/j.idairyj.2006.02.007_bib42","doi-asserted-by":"crossref","first-page":"785","DOI":"10.1016\/S0958-6946(01)00096-6","article-title":"Influence of transglutaminase treatment of skim milk on the formation of epsilon-(gamma-glutamyl)lysine and the susceptibility of individual proteins towards crosslinking","volume":"11","author":"Sharma","year":"2001","journal-title":"International Dairy Journal"},{"key":"10.1016\/j.idairyj.2006.02.007_bib43","series-title":"Yoghurt. Science and technology","author":"Tamime","year":"1999"},{"key":"10.1016\/j.idairyj.2006.02.007_bib44","doi-asserted-by":"crossref","first-page":"1892","DOI":"10.1021\/jf00010a042","article-title":"Cross-linking of caseins by human placental factor XIII","volume":"39","author":"Traor\u00e8","year":"1991","journal-title":"Journal of Agriculture and Food Chemistry"},{"key":"10.1016\/j.idairyj.2006.02.007_bib45","doi-asserted-by":"crossref","first-page":"399","DOI":"10.1021\/jf00015a007","article-title":"Crosslinking activity of placental F XIIIa on whey proteins and caseins","volume":"40","author":"Traor\u00e8","year":"1992","journal-title":"Journal of Agriculture and Food Chemistry"},{"key":"10.1016\/j.idairyj.2006.02.007_bib47","unstructured":"Varga, F. (1998). The origins, production and control of acetaldehyde in yoghurt. Ph.D. thesis, The University of Reading, Reading, UK."},{"key":"10.1016\/j.idairyj.2006.02.007_bib46","first-page":"207","article-title":"Influence of fat globule membrane composition and fat type on the rheological properties of milk based composite gels","volume":"46","author":"Xiong","year":"1991","journal-title":"Milchwissenschaft"},{"key":"10.1016\/j.idairyj.2006.02.007_bib48","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1051\/lait:199211","article-title":"Metabolism and biochemical characteristics of yoghurt bacteria. A review","volume":"72","author":"Zourari","year":"1992","journal-title":"Lait"}],"container-title":["International Dairy Journal"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0958694606000495?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0958694606000495?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2019,4,18]],"date-time":"2019-04-18T18:07:21Z","timestamp":1555610841000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0958694606000495"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2007,3]]},"references-count":48,"journal-issue":{"issue":"3","published-print":{"date-parts":[[2007,3]]}},"alternative-id":["S0958694606000495"],"URL":"https:\/\/doi.org\/10.1016\/j.idairyj.2006.02.007","relation":{},"ISSN":["0958-6946"],"issn-type":[{"value":"0958-6946","type":"print"}],"subject":[],"published":{"date-parts":[[2007,3]]}}}