Simultaneous use of transglutaminase and rennet in white-brined cheese production
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Dosyalar
Tarih
2013
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The effects of renneting temperature (30 degrees C or 34 degrees C) on textural properties, proteolysis and yield of white-brined cheese made by simultaneous use of microbial transglutaminase (mTG) and rennet were investigated. Incorporation of mTG resulted in higher yield values for experimental cheeses than for the control cheeses at both renneting temperatures. The total solids contents of the cheeses treated with mTG were remarkably lower than the control cheeses; but the former cheeses had higher protein-in-dry matter levels. The TPA profiles of the cheeses showed that the incorporation of mTG led to modification in the textural properties. The development of proteolysis in the cheeses treated with mTG was slightly slower than the control cheeses at both coagulation temperatures. To conclude, the specific action of mTG on milk proteins could be successfully exploited to modify the textural properties and to increase the yield of white-brined cheese. (C) 2013 Elsevier Ltd. All rights reserved.
Açıklama
6th International-Dairy-Federation Cheese Ripening and Technology Symposium -- MAY 21-24, 2012 -- Madison, WI
Anahtar Kelimeler
Kaynak
International Dairy Journal
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
33
Sayı
2
