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

被引：12

作者：

Garcia-Gomez, Belen ^{[1
]}

Vazquez-Oderiz, Lourdes ^{[1
]}

Munoz-Ferreiro, Nieves ^{[2
]}

Romero-Rodriguez, Angeles ^{[1
]}

Vazquez, Manuel ^{[1
]}

机构：

[1] Univ Santiago de Compostela, Fac Vet Sci, Dept Analyt Chem, Lugo 27002, Spain

[2] Univ Santiago de Compostela, Dept Stat Math Anal & Optimizat, Lugo 27002, Spain

来源：

EUROPEAN FOOD RESEARCH AND TECHNOLOGY | 2020年 / 246卷 / 03期

关键词：

Rennet type; Transglutaminase; Cheese; Sensory profile; Trained panel; CARDOON CYNARA-CARDUNCULUS; POWDERED VEGETABLE COAGULANT; FATTY-ACID-COMPOSITION; PROTEIN CROSS-LINKING; CALF RENNET; MILK CHEESE; CONSUMER ACCEPTANCE; SKIM YOGURT; PANEL; QUALITY;

D O I：

10.1007/s00217-019-03418-6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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：14

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