THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE

Document Type : Original Article

Authors

1 Dairy Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, Egypt

2 Dairy 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

Journal of Food and Dairy Sciences
Volume 5, Issue 10
October 2014
Pages 717-723

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