Influence of transglutaminase (TGASE) enzyme on the quality of low fat Tallaga cheese [electronic resource].

Includes references.

Low fat Tallaga cheese was made from cows milk standardized to 2% fat. heated to 75°C /15 sec., then treated with 0.2-0.5 g TGase/L cheese milk .Cheese was stored in the refrigerator ,for 21 days and analyzed at weekly intervals. Apparent viscosity. plastic viscosity and consistency index for cheese curd before molding were followed. Also, the organoleptic properties of low fat Tallaga cheese from different treatments were assessed. Using transglutaminase significantly increase cheese yield and developed Jess syneresis. Total nitrogen and total solids of cheese from TGase treated milk were higher than cheese from untreated milk. Moisture content. total nitrogen of cheese decreased while titratable acidity, fat soluble nitrogen increased during storage.

Summary in Arabic.

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