Rennet type and microbial transglutaminase in cheese: effect on sensory properties

被引：0

作者：

Belén García-Gómez

Lourdes Vázquez-Odériz

Nieves Muñoz-Ferreiro

Ángeles Romero-Rodríguez

Manuel Vázquez

机构：

[1] University of Santiago de Compostela,Department of Analytical Chemistry, Faculty of Veterinary Science

[2] University of Santiago de Compostela,Department of Statistics, Mathematical Analysis and Optimization

来源：

European Food Research and Technology | 2020年 / 246卷

关键词：

Rennet type; Transglutaminase; Cheese; Sensory profile; Trained panel;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

The aim of this study was to evaluate the combined effect of coagulant type (animal rennet, vegetal rennet, microbial rennet, or recombinant chymosin) and microbial transglutaminase on sensory properties. Results show that cheese coagulated with vegetal rennet exuded the highest amount of whey. Cheeses obtained using transglutaminase were less grainy, more soluble, creamier and showed a greater milk intensity and fresh cheese aroma. The effect of transglutaminase on moisture and persistency was different depending on the type of coagulant used. It can be concluded that microbial transglutaminase is a useful tool to modify sensory characteristics of cheese traditionally coagulated with animal rennet.

引用

页码：513 / 526

页数：13

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