engleski

Fresh cheese produced by addition of probiotic and the transglutaminase enzyme

The aim of this research was to examine the activity of the transglutaminase (TG) enzyme on properties of fresh probiotic cheese. Partly skimmed milk was inoculated with TG prior to fermentation, and on different temperatures (8h on 11º C and 4h on 25º C). The inactivation of the enzyme was made by pasteurization (65º C/20min). Parallely, the sample of fresh cheese without addition of TG was produced. All samples were inoculated with mesophilic and probiotic (L. acidophilus) culture. The addition of TG did not effect the fermentation time of fresh cheese. Samples made with addition of TG had a greater mass weight then the sample made without the addition of TG, therefore the yield of fresh cheese was significantly bigger in samples of fresh cheese with TG added, especially in the one where milk had been incubated on 11º C. Samples with TG added had shown lesser whey drainage (syneresis), again especially samples incubated on 11º C. Sensory evaluation of fresh cheese properties was the best for samples produced with TG incubated on 11º C. The number of live probiotic bacteria was monitored, and the number was similar to the number from the beginning of their 10 day storage.

fresh cheese; transglutaminase; probiotic; yield

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