Simultaneous use of transglutaminase and rennet in white-brined cheese production

The effects of renneting temperature (30 °C or 34 °C) on textural properties, proteolysis and yield of white-brined cheese made by simultaneous use of microbial transglutaminase (mTG) and rennet were investigated. Incorporation of mTG resulted in higher yield values for experimental cheeses than for the control cheeses at both renneting temperatures. The total solids contents of the cheeses treated with mTG were remarkably lower than the control cheeses; but the former cheeses had higher protein-in-dry matter levels. The TPA profiles of the cheeses showed that the incorporation of mTG led to modification in the textural properties. The development of proteolysis in the cheeses treated with mTG was slightly slower than the control cheeses at both coagulation temperatures. To conclude, the specific action of mTG on milk proteins could be successfully exploited to modify the textural properties and to increase the yield of white-brined cheese.