We found a match
Your institution may have rights to this item. Sign in to continue.
- Title
تأثير تيمار آنزيمي ترانسگلوتاميناز و ايزوله پروتئين آبپنير بر ويژگيهاي فيزيكوشيميايي، بافتي و ارگانولپتيكي پنير سفيد آبنمكي كمچرب
- Authors
دانش, عرفان; جوینده, حسین; گودرزی, مصطفی
- Abstract
The present work aimed to evaluate the impact of transglutaminase treatment (0-2 U g-1 milk protein) and whey proteins isolate (0-6 g/l milk) on physicochemical, textural and organoleptic properties of low-fat (0.4-1.4% milk fat) white-brined cheese. Data showed that fat reduction was concomitant with significant decrease in moisture to protein (M:P) ratio, resulting in increased hardness, cohesiveness, and springiness and decreased adhesiveness, cheese yield and consumer acceptance. Whey proteins, despite improving textural characteristic, did not significantly influence the total sensory scores of the low-fat white-brined cheese attributed to their adverse effect on the flavor acceptability of the final product. Increase in transglutaminase concentration up to a critical level, which was dependent on whey protein concentration, promoted the M:P ratio and hence caused increased cheese yield and deceased hardness, cohesiveness, and springiness; but further increase in enzyme concentration adversely affected the textural attributes. Response surface optimization revealed that treating the cheese milk (0.99% w/w fat) containing 5.05 g/l why protein isolate with an enzyme concentration of 0.91 U g-1 milk protein, makes it possible to produce a low-fat white-brined cheese with desired textural and organoleptic characteristics.
- Subjects
BRINED cheeses; TRANSGLUTAMINASES; WHEY proteins; TASTE testing of food; FOOD texture
- Publication
Journal of Food Science & Technology (2008-8787), 2017, Vol 14, Issue 68, p1
- ISSN
2008-8787
- Publication type
Article