Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties

The aim of this study was to determine the effect of the rennet source and the interaction of rennet with TG on physicochemical and texture properties of fresh cheese made with pasteurized cow milk. The rennets used were: animal, recombinant chymosin, vegetal or microbial rennet. Cheeses with and without addition of TG was obtained. The rennet source did not affect statistically the activity water and water content of the cheese. The highest yield was obtained using recombinant chymosin. The rennet source showed important effects on texture parameters. Microbial and vegetal rennets increased the adhesiveness of cheeses. Cheeses coagulated with animal rennet were the most affected by the TG treatment, observing a significant decrease in hardness (62.19%), chewiness (75.09%) and springiness (43.75%). The adhesiveness and cohesiveness values also increased significantly. An increase of 0.69% in the yield was achieved when the TG was combined with animal rennet. The TG addition combined with animal rennet can be an effective way to obtain cheese products with innovative textural properties and slightly improved yield.