The effect of microbial transglutaminase enzyme on some physicochemical and sensory properties of goats whey cheese


Citation

Karzan T. M., . and Nawal H. S., . and Ashna T. A., . The effect of microbial transglutaminase enzyme on some physicochemical and sensory properties of goats whey cheese. pp. 688-693. ISSN 2231-7546

Abstract

The effect of the microbial transglutaminase (MTGase) enzyme treatment on some properties of whey cheese made from goats milk whey was studied; the results shows that the yield of whey cheese increased about 0.7 and 1.01 by using the concentration of 4 and 8U gm-1 whey protein respectively the addition of MTGase for producing whey cheese caused a clear increase in hardness and the higher hardness was reached by using 8U gm-1 protein which represented 79gm cm-2 compared to untreated samples (34gm cm-2) after 7 days of storage at 4C. On the other hand using this enzyme for producing whey cheese affect some sensory properties bitterness and texture affected significantly (p0.05) while other properties (color flavor holes and consistency) not significantly affected.


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Abstract

The effect of the microbial transglutaminase (MTGase) enzyme treatment on some properties of whey cheese made from goats milk whey was studied; the results shows that the yield of whey cheese increased about 0.7 and 1.01 by using the concentration of 4 and 8U gm-1 whey protein respectively the addition of MTGase for producing whey cheese caused a clear increase in hardness and the higher hardness was reached by using 8U gm-1 protein which represented 79gm cm-2 compared to untreated samples (34gm cm-2) after 7 days of storage at 4C. On the other hand using this enzyme for producing whey cheese affect some sensory properties bitterness and texture affected significantly (p0.05) while other properties (color flavor holes and consistency) not significantly affected.

Additional Metadata

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Item Type: Article
AGROVOC Term: Goat cheese
AGROVOC Term: Cheese whey
AGROVOC Term: Goat milk
AGROVOC Term: Enzymes
AGROVOC Term: Protein content
AGROVOC Term: Bitterness
AGROVOC Term: Texture
AGROVOC Term: Hardness
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:27
URI: http://webagris.upm.edu.my/id/eprint/22598

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