The Effect of Adding Microbial Transglutaminase Enzyme to Cheese Milk on the Quality of Halloumi-Like Cheese Made From Recombined Skimmed Milk Powder

Hamad, Mohamed Nour-Eldin Farid Farid; Yahia, Abdel-Kader Ibrahim; El-Ashrey, Hoda Farid

doi:10.21608/ejchem.2022.114132.5191

The Effect of Adding Microbial Transglutaminase Enzyme to Cheese Milk on the Quality of Halloumi-Like Cheese Made From Recombined Skimmed Milk Powder

Document Type : Original Article

Authors

¹ El Aasar Damietta

² Dairy Technology Department, Animal Production Research Institute, Agriculture Research Center, Dokki, Giza, Egypt

³ Dairy Technology Department, Animal Production Research Institute, Agriculture Research Center, Dokki, Giza, Egypt.

10.21608/ejchem.2022.114132.5191

Abstract

The effect of adding microbial transglutaminase enzyme (MT-Gase) to the recombined skimmed milk (SMP) in the production of proper Halloumi - like cheese, three treatments was applied. (P) control cheese without enzyme, P1= 0.5 gm enzyme per liter cheese milk while P2= 1.0 gm enzyme per liter of cheese milk. The three treatments were traditionally processed into Halloumi-like cheese which preserved in 13% brine for 60 days. The intervals of taking the samples were at zero time, 15, 45 and 60 days periods. Samples were chemically, rheologically and organoleptically analyzed. The results indicated that adding MT-Gase to the curd of the milk increased the yield, improved rheological aspects, and markedly improved the organoleptic characters of the cheese. The best treatment was P1 treatment, including 0.5 gm MT-Gase per 1 liter cheese milk.

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