Abstract: In a production method for yogurt which utilizes transglutaminase, in order to provide a method for improving quality of yogurt with reference to the gastronomical texture and water separation, particularly, a method for preventing and controlling detrimental effects which are derived from residual activity of transglutaminase in yogurt or an excessive reaction thereof with a milk protein and cause a rough texture, generation of lumps and the like, yogurt is produced by using transglutaminase and a milk protein treated product obtained by heat-treating a whey protein under a condition in which the degree of denaturation of the whey protein is from 60 to 88% or another milk protein treated product obtained by heat-treating a mixture in which the mixing ratio of casein to a whey protein is from 20:80 to 54:46 in terms of weight ratio of nitrogen under a condition in which the degree of denaturation of the whey protein is from 25% to 93%.

Abstract: The invention relates to a method for preparing a concentrate of denatured whey protein aggregate preferably having a mean aggregate size (median) of between 1 and 4 &mgr;m. Said method consists of the following steps: a) an aqueous solution enriched to a maximum protein content of 4% by weight, containing whey protein and having a pH of between 5.0 and 7.0 is thermally denatured to [≦80%] ≦90%, in relation to the protein content, under substantially non-shear conditions at a temperature of between 75 and 150° C. and by means of a holding period; and b) the resulting product is concentrated, preferably to a denatured whey protein concentration of between 5 and 20%.