El-Demerciash,, H., Abbas, F., Abou EINour, A. (2006). QUALiTy OF KAREISH CHEESE TREATED BY TRANSGLUTAMMINASE. Journal of Food and Dairy Sciences, 31(11), 7203-7214. doi: 10.21608/jfds.2006.236882
H. A. El-Demerciash,; F. M. Abbas; A. M. Abou EINour. "QUALiTy OF KAREISH CHEESE TREATED BY TRANSGLUTAMMINASE". Journal of Food and Dairy Sciences, 31, 11, 2006, 7203-7214. doi: 10.21608/jfds.2006.236882
El-Demerciash,, H., Abbas, F., Abou EINour, A. (2006). 'QUALiTy OF KAREISH CHEESE TREATED BY TRANSGLUTAMMINASE', Journal of Food and Dairy Sciences, 31(11), pp. 7203-7214. doi: 10.21608/jfds.2006.236882
El-Demerciash,, H., Abbas, F., Abou EINour, A. QUALiTy OF KAREISH CHEESE TREATED BY TRANSGLUTAMMINASE. Journal of Food and Dairy Sciences, 2006; 31(11): 7203-7214. doi: 10.21608/jfds.2006.236882
QUALiTy OF KAREISH CHEESE TREATED BY TRANSGLUTAMMINASE
1Food Processing. Dept. Fac, of Environ Agric Sd. Suez Canal Univ., EL- Arish, Egypt.
2Dairy Dept. Fac. of Agric., Suez Canal Univ., Ismailia Egypt.
Abstract
Kareish cheese was manufactured by using Lc.Lactis ssp Iactis with
TransgIutamrnj5 (TGase) at levels of 0.00, 0.02,0.03 and 0.04 %, stored in
refrigerator at 5°C±i for three weeks and examined Periodically for chemical,
microbiology and sensory properties. Protein fractionation profiles and
microstwcture were also studied. TGase treated fresh cheese gave higher yield
and moisture contents and lower acidity value than the control, A minor decline of
total bacterial viable count was found ¡n cheese treated samples compared to the
control one after one week of cold storage. Contaminating non-sta,er
microorganjsm (i.e., coliforms, yeasts & moulds) were not found ¡n treated
cheese samples during the 3-weeks of cold storage.
SDS-PAGE analysis showed clear differences in protein patterns and bands
between the control and cheese treated with TGase. TGase caused aggregates of
some proteins in -casein region, increasing the TGase level led to more
aggregates. Scanning electronic microscope showed that the use of TGase had a
clear remarkable effect on the cheese protein matrix when Compared to control
cheese. Kareish cheese treated with TGase had a more compact structure and
fine creamy gel texture.
The higher score of sensory evaluation was recorded for the higher levels of
TGase treated cheese. increasing the level of TGase increased the improvement
of body and texture, it could be Concluded that a good quality Kareisi, cheese
could be made from milk treated with 0.04% TGase in order to maintaining the
good body and texture. Moreover treated the cheese milk with TGase led to a
product with pleasant consistency and mouth feeling.
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