| Titles |
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English :
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Quality of low fat Tallaga cheese manufactured from trans glutaminase and glutathion treated milk
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Arabic :
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جودة الجبن الثلاجة المنخفض الدهن المصنع من لبن معامل بإنزيم الترانس جلوتامينز في وجود الجلوتاثيون
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| Abstract |
The influence of milk proteins cross-linking induced by the addition of Transglutaminase (TGase) on the properties of low fat Tallaga cheese was studied. This was done by adding TGase before, after or at the same time of renneting. Addition of TGase after renneting by 30 and 60 min led to an increase in cheese yield, decrease in the fat and protein loosing in whey and an increase in the fat and protein in the resultant cheeses. TGase had no significant effect on the soluble nitrogen and formal number in cheese during storage. Total volatile fatty acids content was significantly higher in all cheeses made using TGase comparing to the control. Hardness, gumminess and chewiness were significantly lower in all fresh TGase cheeses than in the control cheese, while at the end of storage time (30 days), the treatments with TGase after renneting showed significant higher levels of hardness and gumminess comparing to the control.
TGase had no significant effect on the total bacterial count and counts of lipolytic, proteolytic, psychrotrophic and lactic acid bacteria in fresh Tallaga cheese and during storage at refrigerator temperature
Key words: low fat soft cheese, transglutaminase, texture properties.
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| Publication year |
2012
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| Pages |
243-258
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| Availability location |
معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| City |
القاهرة
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| serial title |
Journal of Biological Chemistry and Environmental Sciences
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| ISSN |
1687-5478
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| Author(s) from ARC |
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| External authors (outside ARC) |
سامح عوض
جامعة الاسكندرية
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AGROVOC
TERMS |
Whey.
Whey protein.
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| Proposed Agrovoc |
texture properties;transglutaminase;low fat soft cheese;whey fat;
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| Publication Type |
Journal
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