Halal Yoghurt Production Aspects Related to Halal and Kosher Food Production

Abstract

Gelatin is widely used across various industries, including food, pharmaceuticals, and cosmetics. However, in the context of Halal and Kosher food production, it is considered one of the most contentious components. The acceptability of gelatin-containing products depends on the animal source, but once gelatin is integrated into food or pharmaceutical products, it becomes impossible to trace its origin. In yoghurt production, milk is incorporated with gelatin to counter the syneresis problem during storage, but the gelatin source is unknown, which led to Halal or Haram ethical issues. In response to this issue, the current study will focus on yoghurt production from transglutaminase enzymes extracted from plant sources as gelatin replacers and examine the rheological properties of yoghurt. The effects of varying transglutaminase concentrations (0.02%, 0.03%, and 0.04%) were tested at different setting temperatures (35°C, 45°C, and 55°C) and treatment times (60, 90, and 120 minutes). The findings demonstrate that the enzymatic treatment of milk helps mitigate the syneresis phenomenon during yoghurt storage at 4°C, improving water-holding capacity during centrifugation. Additionally, the post-acidification procedure and stability of yoghurt samples were both affected by cross-linking of transglutaminase with milk protein, which proved an effective tool for improving the functional properties of yoghurt. However, despite reducing syneresis, higher concentrations of transglutaminase resulted in weaker gelling properties, which negatively impacted the sensory qualities of the yoghurt. Given the increasing consumer concern regarding the authenticity of Halal and Kosher products, it is crucial to identify and quantify the origin of gelatin to ensure its compliance with Halal and Kosher standards.