The effect of transglutaminase on the properties of milk gels and processed cheese
Authors: DE SÁ, ESTELA MARY FERNANDES; BORDIGNON-LUIZ, MARILDE T
Source: International Journal of Dairy Technology, Volume 63, Number 2, May 2010 , pp. 243-251(9)
Abstract:The aim of this study was to investigate the influence of transglutaminase (TG) on rennet coagulation properties, and the impact on the properties of processed cheese. The TG was added before, at the same time as, and after the addition of rennet. The parameters moisture, total solids and proteins and physical parameters (syneresis index, wheying-off and rheological behaviour) were measured. The manufacturing of the milk gels treated with transglutaminase after rennet addition was shown to be an effective means of improving the physical properties (reduced synereseis index and increased consistency index) of processed cheese, possible by the occurrence of enzymatic cross-linking.
Document Type: Research Article
Publication date: May 2010