Influence of protein modification by microbiological transglutaminase on the texture of pasta-filata cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F24%3A43931341" target="_blank" >RIV/60461373:22330/24:43931341 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Influence of protein modification by microbiological transglutaminase on the texture of pasta-filata cheese

Original language description

Microbial transglutaminase (MTG) modifies milk proteins to form protein oligomers, which can improve the yield of cheese production and enhance texture stability.The effect of application of MTG to milk (0.5 or 1.0 U / g protein) at the beginning of rennet coagulation on the texture and proteolysis during storage of semihard pasta filata cheese (dry matter 54 % w/w, 45 % fat in dry basis) was assessed.The application of MTG increased milk yield by up to 3%. The evaluation of proteolysis shows its relatively small extent, but after storage, a noticeable increase to more than three times in the case of control production. MTG also did not significantly affect the texture of the cheeses after production but improved their stability during storage. Above all, there was no significant increase in adhesion during storage, as was the case with the control product. There is also less decrease in hardness, stiffness, toughness and chewiness compared to the control production.

Czech name

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Czech description

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Type

O - Miscellaneous

CEP classification

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OECD FORD branch

40201 - Animal and dairy science; (Animal biotechnology to be 4.4)

Project

<a href="/en/project/QK1910024" target="_blank" >QK1910024: Utilization of enzyme and probiotics potential of micro-organisms to develop new and improve the quality and durability of existing dairy and bakery products.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů