Title of article
The use of transglutaminase enzyme in processing ras cheese
Author/Authors
metwally, a.m.m. cairo university - faculty of agriculture - dairy science and technology department, Egypt , badran, sanna m. cairo university - faculty of agriculture - dairy science and technology department, Egypt , emara, e. a. agriculture research center - animal production research institute - dairy technology department, Egypt , ali, hend h.e. agriculture research center - animals production research institute - dairy technology department, Egypt
From page
717
To page
723
Abstract
To overcome the problem of the delayed ripening of ripened cheeses made with Transglutaminase enzyme, a number of starters were selected for their proteolysis activity. Ras cheese slurry was made using the selected cultures, incubated at 30C for 30 days and was chemically and organoleptically tested.Two cultures combinations resulted of good quality slurry.L. Helveticus and L. Lactis, and L. helveticus, L. lactis and L. casei resulted in good Ras cheese slurry, particularly the former one.
Keywords
Transglutaminase , Lactic Acid Bacteria , Ras Cheese , Ripened Cheese
Journal title
Mansoura University: Journal of Food and Dairy Sciences
Journal title
Mansoura University: Journal of Food and Dairy Sciences
Record number
2573085
Link To Document