Metwally, A., Badran, S., Emara, E., Ali, H. (2014). THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE. test, 5(10), 717-723. doi: 10.21608/jfds.2014.53207
A. M. M. Metwally; Sanna M. Badran; E. A. Emara; Hend H. E. Ali. "THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE". test, 5, 10, 2014, 717-723. doi: 10.21608/jfds.2014.53207
Metwally, A., Badran, S., Emara, E., Ali, H. (2014). 'THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE', test, 5(10), pp. 717-723. doi: 10.21608/jfds.2014.53207
Metwally, A., Badran, S., Emara, E., Ali, H. THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE. test, 2014; 5(10): 717-723. doi: 10.21608/jfds.2014.53207

THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE

Journal of Food and Dairy Sciences
Article 4, Volume 5, Issue 10, October 2014, Pages 717-723    PDF (403.39 K)
Document Type: Original Article
DOI: 10.21608/jfds.2014.53207
Authors
A. M. M. Metwally1; Sanna M. Badran1; E. A. Emara2; Hend H. E. Ali2
1Dairy Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, Egypt
2Dairy Technology Department, Animals Production Research Institute, Agriculture research center, 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
Statistics
Article View: 210
PDF Download: 688