International Journal of

ADVANCED AND APPLIED SCIENCES

EISSN: 2313-3724, Print ISSN: 2313-626X

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 Volume 8, Issue 4 (April 2021), Pages: 44-53

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 Original Research Paper

 Title: Effect of transglutaminase on quality properties of fresh cheese

 Author(s): Thi-Hoan Pham 1, Kim Chi Pham 2, Anh Thu Huynh 1, Ngoc Uyen Le Thi 1, Khanh Son Trinh 1, *

 Affiliation(s):

 1Faculty of Chemical and Food Technology, HCMC University of Technology and Education, Ho Chi Minh City, Vietnam
 2Vietnam Dairy Products Joint Stock Company (Vinamilk), Vietnam-Singapore Industrial park (VSIP), Thuan An Town, Vietnam

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 * Corresponding Author. 

  Corresponding author's ORCID profile: https://orcid.org/0000-0002-6365-2693

 Digital Object Identifier: 

 https://doi.org/10.21833/ijaas.2021.04.006

 Abstract:

Graph Microbial transglutaminase (MTGase) is an enzyme widely used in the food industry. In this study, MTGase had been applied to produce fresh cheese made from whole milk powder. To evaluate the impact of factors in reconstituted milk under the treatment of MTGase, a set of 18 experiments was conducted. Besides, a response surface methodology (a central composite design) was applied to evaluate the quality properties of fresh cheese according to the objective functions of hardness, yield, protein content, total solid content, and sensory evaluation score. In detail, enzyme concentration (0.6-3.0U/g protein), reaction temperature (30-60°C), and reaction time (1.5-6.0h) were three factors used in this model. The results showed that all these functions reached the optimal values at treated temperature, reaction time, and enzyme concentration of 36.14°C, 4.53h, and 2.59U/g protein, respectively. Furthermore, scanning electronic micrographs also showed that the network structure of the experimental products became more uniform under enzymatic treatment. The quality properties of fresh cheese (sensory evaluation score, syneresis, acidity, and the total number of lactic acid bacteria) met the CODEX STAN 243-2003 revised 2010 for the fermented milk products. Generally, following 28 days of storage, the quality properties of fresh cheese samples are stable. 

 © 2021 The Authors. Published by IASE.

 This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

 Keywords: Cross-linking, Fresh cheese, Milk powder, MTGase, Transglutaminase

 Article History: Received 29 September 2020, Received in revised form 13 December 2020, Accepted 16 December 2020

 Acknowledgment:

We are grateful to Ho Chi Minh City University of Technology and Education for providing the facilities needed to complete this project.

 Compliance with ethical standards

 Conflict of interest: The author(s) declared no potential conflicts of interest with respect to the research, authorship, and/or publication of this article.

 Citation:

  Pham TH, Pham KC, and Huynh AT et al. (2021). Effect of transglutaminase on quality properties of fresh cheese. International Journal of Advanced and Applied Sciences, 8(4): 44-53

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 Figures

 Fig. 1 Fig. 2 Fig. 3 Fig. 4 Fig. 5

 Tables

 Table 1 Table 2 Table 3 Table 4 Table 5 Table 6

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