In general, TGase could potentially replace dry matter fortification in dairy products manufacturing. The TGase cross-linking results in increased viscosity, thixotropy, gel firmness, lower serum separation and finer protein networks. During storage, slow ongoing action of TGase (unless it is inactivated) can cause textural problems. TG could be used for production of gelled products, less allergic proteins and food additives with improved properties in dairy products. For industrial scale production, protein cross-linking by means of TGase offers the possibility of obtaining low-fat, low calorie and low dry matter products with improved rheological/textural properties and without adversely affecting the physical properties of the product. Although technology has been almost successfully adopted to produce low-fat & low-calorie dairy products with sufficient rheological properties, there is still a need for product optimization and development. New techniques (such as high-pressure treatment) in combination with TGase might result in microstructural modifications, presumably leading to the development of completely new products. Further research and development towards cost-efficient production of TG by microorganisms need to produce more accessible products with a wider scope of use.

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