THE USE OF TRANSGLUTAMINASE IN THE PRODUCTION OF LOW FAT MOZZARELLA CHEESE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 10, Volume 32, Issue 8, August 2007, Page 6509-6519 PDF (829.12 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2007.204658 | ||||
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| Authors | ||||
| Hoda M. El-Zeini1; M. M. E. Metwally1; Enas F. Gazar2 | ||||
| 1Dairy Sci. and Tech. Dept., Faculty of Agric., Cairo Univ., Giza, Egypt | ||||
| 2Food Technology Res. Institute, Agric. Res. Center, Giza, Egypt | ||||
| Abstract | ||||
| Low fat mozzarella cheese was made from standardized (C:F ratio, 2.05), pasteurized (72ْ C/15 s) cow’s milk treated with 2 levels (0.02 and 0.05%) of transglutaminase (TG). Both TG and control cheeses were stored at 5 ْC /28 days. Cheese was sampled at 7, 14, 21 and 28 days for chemical analysis, sensory attributes and functional properties determination. Results indicated that incorporation of TG into cheese milk significantly increased cheese yield, moisture and fat and protein recovery compared to those of the control. Cheese functionality also improved by both levels of TG. Stretchability and meltability increased from 100 cm & 30 mm in control to 140 cm& 45 mm and 160 cm & 50 mm in 0.02 & 0.05% TG cheeses, respectively. While, oiling off and fat leakage values were decreased in TG cheeses. Cheese proteolysis was enhanced by cold storage, which in turn, improved cheese functionality. Hardness, gumminess, modulus of elasticity and adhesiveness inversely proportioned with increasing TG concentration. Organoleptically, TG cheeses competed well with control and were more acceptable particularly that of 0.05%. | ||||
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