Metwally, M., El-Zeini, H., Zedan, M., Gazar, E. (2007). UTILIZATION OF TRANSGLUTAMINASE IN MOZZARELLA CHEESE MANUFACTURE. Journal of Food and Dairy Sciences, 32(8), 6451-6467. doi: 10.21608/jfds.2007.204641
M. M. E. Metwally; Hoda M. El-Zeini; M. A. Zedan; Enas F. Gazar. "UTILIZATION OF TRANSGLUTAMINASE IN MOZZARELLA CHEESE MANUFACTURE". Journal of Food and Dairy Sciences, 32, 8, 2007, 6451-6467. doi: 10.21608/jfds.2007.204641
Metwally, M., El-Zeini, H., Zedan, M., Gazar, E. (2007). 'UTILIZATION OF TRANSGLUTAMINASE IN MOZZARELLA CHEESE MANUFACTURE', Journal of Food and Dairy Sciences, 32(8), pp. 6451-6467. doi: 10.21608/jfds.2007.204641
Metwally, M., El-Zeini, H., Zedan, M., Gazar, E. UTILIZATION OF TRANSGLUTAMINASE IN MOZZARELLA CHEESE MANUFACTURE. Journal of Food and Dairy Sciences, 2007; 32(8): 6451-6467. doi: 10.21608/jfds.2007.204641
UTILIZATION OF TRANSGLUTAMINASE IN MOZZARELLA CHEESE MANUFACTURE
1Dairy Sci. and Tech. Dept., Faculty of Agric., Cairo Univ., Giza, Egypt
2Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Abstract
A method was devised to use transglutaminase enzyme (TG) in rennet coagulated cheeses. Two methods of mixing both enzymes (rennet and TG) were used. First, rennet was mixed with milk at 5ºC for 30 min followed by the TG at 5ºC and was left for 2 hrs before raising the temperature to 40ºC for coagulation. In the second method, both enzymes were mixed with milk simultaneously at 5ºC and the mixture was left for 2 hrs before raising the temperature to 40ºC. Full fat mozzarella cheese was manufactured using 2 levels (0.02 and 0.05%) of TG according to the above first method. The two levels of enzymes improved Mozzarella cheese firmness, meltability and stretchability as well as the other physical properties. Both TG levels, resulted in softer body and richer flavor particularly at the 0.05% concentration. From the organoleptic and physical structure of Mozzarella cheese, the 0.02% level was recommended.
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