THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE | ||||
Journal of Food and Dairy Sciences | ||||
Article 4, Volume 5, Issue 10, October 2014, Page 717-723 PDF (403.39 K) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/jfds.2014.53207 | ||||
View on SCiNiTO | ||||
Authors | ||||
A. M. M. Metwally1; Sanna M. Badran1; E. A. Emara2; Hend H. E. Ali2 | ||||
1Dairy Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, Egypt | ||||
2Dairy Technology Department, Animals Production Research Institute, Agriculture research center, Egypt | ||||
Abstract | ||||
To overcome the problem of the delayed ripening of ripened cheeses made with Transglutaminase enzyme, a number of starters were selected for their proteolysis activity. Ras cheese slurry was made using the selected cultures, incubated at 30C for 30 days and was chemically and organoleptically tested.Two cultures combinations resulted of good quality slurry.L. Helveticus and L. Lactis, and L. helveticus, L. lactis and L. casei resulted in good Ras cheese slurry, particularly the former one. | ||||
Keywords | ||||
transglutaminase; lactic acid bacteria; Ras cheese; Ripened Cheese | ||||
Statistics Article View: 185 PDF Download: 617 |
||||