THE USE OF TG IN MANUFACTURING FULL FAT MOZZARELLA CHEESE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 6, Volume 32, Issue 7, July 2007, Page 5421-5434 PDF (1.02 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.204598 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. M. E. Metwally1; Hoda Elzeny1; Enas F. Gazar2 | ||||
| 1Dairy Tech. Dept., Faculty of Agric., Cairo Uni., Giza, Egypt. | ||||
| 2Food Technology Research Institute, Agriculture Research Center, Giza, Egypt. | ||||
| Abstract | ||||
| A method was devised to use transglutamines enzyme (TG) in rennet coagulated cheeses. Two methods of mixing both enzymes were used. Firest Rennet was mixed with milk at 5oC for 30 min followed by the TG at 5o C and was left for this before using the temperature to 40o c for coagulation. The second method both enzymes were mixed with milk simultaneously at 5oC and the mixture was left for 2 hours before raising the temperature to 40oC. Full fat mozzarella cheese was manufactured using 2 level of TG according to the above first method. The two levels of enzymes (0.2 g/l , 0.5 g/l). Mozzarella cheese firmness meltability and stretchability as well as the other physical properties both TG levels. Resulted in softer body & richer flower. particularly at the .5 u/l concentration. From the organoleptic & physical starcher of mozzarella. The 0.2 u/l level was recommended | ||||
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