As an enzyme that catalyzes the transfer of acyl groups, transglutaminase is widely used in the dairy industry. This paper briefly describes the source and catalytic mechanism of the enzyme, and further explains the mechanism of action of the enzyme on milk proteins, including casein, whey protein and milk protein products. Moreover, the application of the enzyme in the dairy industry is summarized in this paper.

In this study, the formulation of roughage-containing goat milk foam as a health product using goat milk and corn flour as main ingredients were optimized based on sensory evaluation and hardness using response surface analysis. The results showed that optimum combination of ingredients were determined as follows: ratio of corn flour to goat milk (m/V), 0.435:1; ratio of xylitol to sucrose (m/m), 0.712:1; and sucrose ester, β-cyclodextrin, citric acid and gelatin at concentration levels of 0.18%, 2.8%, 0.095 8% and 1.994%, respectively. The dairy product had a smooth appearance, evenly distributed color and refreshing taste with moderate sourness, integrating the unique aromas of goat milk and corn. Its sensory score was up to 95.48 and its hardness was 371.95 g, suitable for the vast majority of consumers. Moreover, the product showed maximum retention of the nutrients and health-protecting ingredients.