Synergistic Effect of Heating pH and Transglutaminase on the Gelation Kinetics and Texture of Yak Skim Milk Gels

Table 3

Effects of preheating pH and TGase contents on the firmness of acid-induced yak milk gels.

	Firmness (N)
	0 U/g protein	3 U/g protein	10 U/g protein
Heating pH 7.1	2.9 ± 0.4^b	4.0 ± 0.5^b	3.5 ± 0.4^a
Heating pH 6.7	3.1 ± 0.6^b	4.5 ± 0.4^b	3.2 ± 0.6^a
Heating pH 6.3	2.2 ± 0.3^a	3.2 ± 0.4^a	3.6 ± 0.4^a

Values are mean ± standard deviation; means with different superscript letters within the same column are significantly different ().