UTILIZATION OF TRANSGLUTAMINASE IN MOZZARELLA CHEESE MANUFACTURE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 32, Issue 8, August 2007, Page 6451-6467 PDF (946.52 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.204641 | ||||
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| Authors | ||||
| M. M. E. Metwally1; Hoda M. El-Zeini1; M. A. Zedan2; Enas F. Gazar2 | ||||
| 1Dairy Sci. and Tech. Dept., Faculty of Agric., Cairo Univ., Giza, Egypt | ||||
| 2Food Technology Research Institute, Agriculture Research Center, Giza, Egypt | ||||
| Abstract | ||||
| A method was devised to use transglutaminase enzyme (TG) in rennet coagulated cheeses. Two methods of mixing both enzymes (rennet and TG) were used. First, rennet was mixed with milk at 5ºC for 30 min followed by the TG at 5ºC and was left for 2 hrs before raising the temperature to 40ºC for coagulation. In the second method, both enzymes were mixed with milk simultaneously at 5ºC and the mixture was left for 2 hrs before raising the temperature to 40ºC. Full fat mozzarella cheese was manufactured using 2 levels (0.02 and 0.05%) of TG according to the above first method. The two levels of enzymes improved Mozzarella cheese firmness, meltability and stretchability as well as the other physical properties. Both TG levels, resulted in softer body and richer flavor particularly at the 0.05% concentration. From the organoleptic and physical structure of Mozzarella cheese, the 0.02% level was recommended. | ||||
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