INFLUENCE OF TRANSGLUTAMINASE (TGASE) ENZYME ON THE QUALITY OF LOW FAT TALLAGA CHEESE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 30, Issue 9, September 2005, Page 5419-5429 PDF (123.12 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2005.237934 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Amira M. EI - Kholy | ||||
| Dairy Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522. Egypt | ||||
| Abstract | ||||
| Low fat Tatlaga cheese was made from cows milk standardized to 2% fat. heated to 7SoC 115 sec .. then treated with 0.2-0.5 g TGase/l cheese milk .Cheese was stored in the refrigerator .ror 21 days and anatyzed at weekly intervals. Apparent viscosity. plastic viscosity and consistency index for cheese curd before molding were followed. Also, the organoleplic properties of low fat Ta1taga cheese from different treatments were assessed. Using transglutaminase significantly increase cheese yield and developed less syneresis. Total nitrogen and total solids of cheese from TGase treated milk were higher than cheese from untreated milk. Moisture content, total nitrogen of cheese decreased. while titratable acidity . fat. soluble nitrogen increased during storage. Total protein and total solids in the recovered whey decreased wilh increaSing dosage of TGase compared to the control. Apparent viscosity . plastic viscosity and consistency index of cheese curd were increased with increasing TGase concentration and were higher than that of cheese curd (control) from untreated mille Urea -PAGE showed some differences in protein degradation between control cheese and cheese treated with TGase when fresh and after 21 days of storage . OrganOleptic scoring revealed higher scores for flavour. body and texture for cheese from milk treated with TGase . Cheeses treated with TGase exhibit firm and smooth texture . creamy taste with excellent appearance . Low fat Tallaga cheese of acceptable quality. firm texture. pleasant consistency and mouthfeeting can be made from heated milk treated with 0.4-0.5 g il of cheese milk | ||||
| Keywords | ||||
| Tallaga cheese. transglutaminase . low tat cheese | ||||
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