The effect of addition Transglutaminase enzyme on chemical and sensual properties of white acid coagulation cheese

Abstract

This research was conducted to study using Transglutaminase (TGase) enzyme at different concentrations (0, 25, 50, 75 unit /litre) in manufacture of white acid coagulation cheese. and then study the chemical and sensual properties of manufactured cheese and  yield . also study chemical characteristic of whey. Results showed that using enzyme affected significantly in chemical  composition of both  produced cheese and whey. there were  significant increasing of produced cheese  in proten content  and total solids when adding enzyme in concentrations (25, 50 units/litre) and that accompanied by a significant decrease in whey protein content and total solids. results also showed significant increasing in yield of produced cheese when adding enzyme with concentration (50,75 units/litre)  . Sensory evaluation of obtained cheese showed that the enzyme treated cheese was superior to the untreated cheese.