Modification of the renneting process in Berridge substrate by transglutaminase

Abstract

The influence of enzymatic cross‐linking on the rennet coagulation of Berridge substrate was investigated in the rennet gel samples prepared by three different methods using a microbial Tgase. Protein cross‐linking was carried out at each of three stages: before the addition of rennet, simultaneously with rennet and after the addition of rennet. The results showed that the cross‐linking of milk proteins before the addition of rennet inhibited the primary enzymatic phase of rennet coagulation. It was observed that enzymatic cross‐linking affected both the primary and the secondary phases of rennet coagulation. The most suitable application method was the addition of transglutaminase at the 5th minute after the addition of rennet.

Simultaneous use of transglutaminase and rennet in white-brined cheese production

“…Incorporation of TG to milk 30 min after rennet addition led to a remarkable decrease in protein level of cheese whey (Cozzolino et al, 2003). More recently, Yüksel, Avci, and Erdem (2011) showed that regarding the reaction kinetics, TG should be added to cheese milk 5 min before rennet addition.…”

Enzymatic modification of dairy product texture

“…TGaseinduced impairment of rennet coagulation was shown to be due to the effect of cross-linking on the enzymatic hydrolysis of k-casein and, to an even greater extent, on the rate of aggregation of para-k-casein micelles, retarding the development of curd firmness (reviewed in Huppertz, 2009). The initial milk pH, renneting temperature, order of TGase and rennet addition and the TGase dosage are important parameters to be optimized for advantageous use of enzymatic cross-linking in soft and semihard cheeses (Y€ uksel et al, 2011;€ Ozer et al, 2012€ Ozer et al, , 2013. Y€ uksel et al (2011) recently showed that, when TGase was added 5 min after the addition of rennet, a coagulum with increased gel firmness and water-holding capacity was attained.…”

The influence of enzymatic cross‐linking of proteins on the Maillard reaction in milk

“…Prior to heat treatment, skimmed milk samples were incubated with TGase at an enzyme:protein ratio of 1:10, in a water bath at 32°C, for 90 min (Yuksel et al 2011). A control sample was prepared without addition of TGase.…”

“…Yuksel et al . () also reported that TGase could be used to improve the texture properties and the efficiency of soft cheese production. O'Sullivan et al .…”

“…It has been reported that the texture properties of yoghurt were improved by the covalent cross-linking reaction of TGase (Yuksel and Erdem 2010). Yuksel et al (2011) also reported that TGase could be used to improve the texture properties and the efficiency of soft cheese production. O'Sullivan et al (2001) reported that TGase-treated reconstituted skimmed milk was more heat stable in the pH range from 6.3 to 7.1 than untreated milk.…”