The influence of milk protein cross-linking by transglutaminase on technology, composition and quality properties of Gouda-type cheese

The influence of TGase addition simultaneously with rennet on technology, ripening process, sensory properties, texture, microstructure and yield of Gouda-type cheese without inactivation of the enzyme was evaluated. Samples of control (C) and modified (M) Gouda-type cheeses were examined 1 day after brining and after 2, 4 and 6 weeks of ripening. TGase addition resulted in increased coagulation time and formation of a more delicate curd, difficult to process. The enzymatic modification of milk proteins resulted in significantly increased water content in cheese, causing changes in the content of free fatty acids and nitrogen fractions during cheese ripening, and had a negative impact on sensory properties, especially cheese structure, which was crumbly and brittle. Microstructure of ripened M was clearly layered and flaky. TGase modification caused formation of macromolecular protein aggregates. TGase application during production of Gouda-type cheese showed no positive influence on its technology, composition and most quality properties. (c) 2022 Elsevier Ltd. All rights reserved.

Automated summary

The influence of simultaneous addition of TGase and rennet on Gouda-type cheese was evaluated. TGase addition resulted in longer coagulation time, delicate curd, and increased water content in cheese. It also had a negative impact on sensory properties, especially the structure of the cheese.