2023
DOI: 10.15567/mljekarstvo.2023.0402
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Transglutaminase induced whey cheese production: impact of different ratios on yield, texture, and sensory properties

H. Ceren Akal

Abstract: The yield of whey cheese production is often low, and its texture is often soft. Therefore, this study investigated the effects of different ratios (2 U/g protein and 5 U/g protein) of microbial transglutaminase (mTG) on composition (dry matter, ash, protein, and fat), yield, and acidity (pH and lactic acid), microbiological properties (Lactococcus, Lactobacillus and total aerobic mesophilic bacteria counts), texture profile, electrophoretic properties (SDS-PAGE) and sensory properties (appearance, texture and… Show more

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Cited by 3 publications
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“…CW is concentrated by UF prior to whey cheese manufacturing, drastically reducing the volume of product to be submitted to the thermal treatment applied to aggregate whey proteins, thus reducing the energy required to produce whey cheeses [9][10][11][12][13][14][15]. Some authors also propose the use of transglutaminase to increase the yield in whey cheese production [16].…”
Section: Introductionmentioning
confidence: 99%
“…CW is concentrated by UF prior to whey cheese manufacturing, drastically reducing the volume of product to be submitted to the thermal treatment applied to aggregate whey proteins, thus reducing the energy required to produce whey cheeses [9][10][11][12][13][14][15]. Some authors also propose the use of transglutaminase to increase the yield in whey cheese production [16].…”
Section: Introductionmentioning
confidence: 99%