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
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
