Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties | ||||
| Ismailia Journal of Dairy Science & Technology | ||||
| Article 5, Volume 7, Issue 1, December 2020, Page 45-53 PDF (242.33 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ijds.2020.156301 | ||||
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| Author | ||||
El-Safty, M. S. Abou El-Nour, Amira M. El-Kholy, R. A. M. Khalil Safaa, M. Mokbel 
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| Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt | ||||
| Abstract | ||||
| The objective of the current study was to investigate the impact of using Transglutaminase at different dosage on some Physico-Chemical, and sensory attributes of obtained low fat kashkaval cheese and to monitor the changes of cheese quality during the ripening period. Results revealed that, by adding TGase, low fat cheese yield increased. There is also an increase in moisture, fat based on dry matter, total nitrogen, Salt on moisture content as compared to low fat control cheese. These increments were proportional with TGase level added. While, there is a significant (p≤ 0.05) decrease in acidity %. Data showed that using Transglutaminase increased WSN %, WSN/TN %, FAA and TVFA compared with full and low fat control cheese. The addition of Transglutaminase to low-fat kashkaval cheese highly (P≤ 0.05) improved the flavour, the body & texture, appearance and overall acceptability. A linear relationship was found between the concentration of TGase used and the improvement of cheese sensory attributes. Low fat Kashkaval cheese can be successfully made from milk treated with 0.7 g TGase/L in order to obtain cheese of improved flavour, acceptable texture and good body. | ||||
| Keywords | ||||
| Low fat cheese; Kashkaval cheese; Sensory attributes; Transglutaminase | ||||
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