Comparison of quality properties of powder milk-based camel cheese depending on calf rennet concentration and microbial transglutaminase

被引：0

作者：

Darnay, Livia ^{[1
]}

Barko, Annamaria ^{[2
]}

Hidas, Karina ^{[2
]}

Pataki, Fanni Anna ^{[1
]}

Miklos, Gabriella ^{[3
]}

Suranyi, Jozsef ^{[2
]}

Laczay, Peter ^{[1
]}

机构：

[1] Univ Vet Med, Inst Food Chain Sci, Dept Food Hyg, Istvan U 2, H-1078 Budapest, Hungary

[2] Hungarian Univ Agr & Life Sci, Inst Food Sci & Technol, Dept Livestocks Prod & Food Preservat Technol, Menes Ut 43-45, H-1118 Budapest, Hungary

[3] Natl Food Chain Safety Off, H-8000 Szekesfehervar, Hungary

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2024年 / 77卷 / 02期

关键词：

Camel's milk; Cheese ripening; Calf rennet; Texture;

D O I：

10.1111/1471-0307.13058

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Research was conducted to investigate if ripened cheese can be manufactured from easily accessible powder camel milk with calf rennet. A further aim was to examine the texture-modifying effect of commercially available microbial transglutaminase preparations (Activa YG, Probind CH) at different rennet concentrations. Ripened cheese samples were analysed for physical-chemical characteristics including colour, texture and essential amino acids. Our study revealed that it is possible to make semi-hard camel cheese from reconstituted camel milk. Application of high rennet dosage (14.7 International Milk Clotting Unit/L) with Activa YG (0.6 Unit/g protein) was favourable for both cheese yield, hardness and essential amino acid content. The graphical abstract shows the camel milk powder used for this study, the applied ripening conditions (relative humidity, temperature) and an experimental camel cheese after 4 weeks of ripening. image

引用

页码：532 / 539

页数：8