Influence of transglutaminase on the yield of Uruguayan dambo cheese

Authors

  • Daniela Escobar Gerencia de I+D+i, Laboratorio Tecnológico del Uruguay, LATU
  • Patricia Arcia Gerencia de I+D+i, Laboratorio Tecnológico del Uruguay, LATU
  • Ana Curutchet Gerencia de Análisis, Ensayos y Metrología, Laboratorio Tecnológico del Uruguay, LATU
  • Ronny Pelaggio Gerencia de I+D+i, Laboratorio Tecnológico del Uruguay, LATU
  • Pedro Urrestarazu Gerencia de I+D+i, Laboratorio Tecnológico del Uruguay, LATU
  • Rosa Márquez Romero Gerencia de I+D+i, Laboratorio Tecnológico del Uruguay, LATU

DOI:

https://doi.org/10.26461/09.04

Keywords:

Dambo cheese bar type, Enzyme, Yield, Texture, Sensory analysis

Abstract

The Uruguayan dambo cheese is a mid-moisture Danish cheese made with a modified formula. This study examined the use of transglutaminase to increase the process yield in the production of dambo cheese.
Cheeses were made using an experimental design with completely randomized split plot measures over time, considering two factors (enzyme concentration and moment of addition) in three levels, by triplicate, taking as reference the cheese without enzyme.
Cheeses were analyzed along four months considering weight, pH, protein, moisture and fat matter. The yield relative to the reference cheese was calculated, as also the dry matter recovery and protein and fat content in the cheese compared to milk. Texture profile analysis was performed and sensory properties were evaluated using a panel of trained judges.
The results showed that the only condition with a significant difference of 5% in relative yield was the moment of the enzyme´s addition showing that the optimal time corresponds to the addition with rennet regardless the dose used. The yield achieved was 6% higher than the reference cheese.

Downloads

Download data is not yet available.

References

Aaltonen, T., Huumonen, I. y Myllärinen, P., 2014. Controlled transglutaminase treatment in Edam cheese-making. En: International Dairy Journal. Artículo en impresión, 38(2), pp.179-182.

AOAC International, 2005. Official methods of analysis of AOAC International. 18a ed. Gaithersburg: AOAC. Official Method 925.22.

Bönisch, M.P., Heidebach, T.C. y Kulozik, U., 2008. Influence of transglutaminase protein cross-linking of the rennet coagulation of casein micelles. En: Food Hydrocolloids, 22, pp.288-297.

Bönisch, M.P., Huss, M., Weitl, K. y Kulozik, U., 2007. Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties. En: International Dairy Journal, 17, pp.1360-1371.

Cozzolino, A., Di Pierro, P., Mariniello, L., Sorrentino, A., Masi, P. y Porta, R., 2003. Incorporation of whey proteins into cheese curd by transglutaminase. En: Biotechnology Applied Biochemestry, 38, pp.289-295.

International Organization for Standardization, 2012. ISO/TS 22113 (IDF RM 204): Milk and milk products. Determination of the titratable acidity of milk fat. Ginebra: ISO.

International Organization for Standardization, 2010. ISO 1211 (IDF 1): Milk - Determination of fat content. Gravimetric method (Reference method). Ginebra: ISO.

International Organization for Standardization, 2010. ISO 6731 (IDF 21): Milk, cream and evaporated milk. Determination of total solids content (Reference method). Ginebra: ISO.

International Organization for Standardization, 2009. ISO 22935-1 (IDF 99-1): Milk and milk products. Sensory analysis. Part 1: General guidance for the recruitment, selection, training and monitoring of assessors. Ginebra: ISO.

International Organization for Standardization, 2007. ISO 8589: Sensory analysis: general guidance for the design of test rooms. Ginebra: ISO.

International Organization for Standardization, 2004. ISO 1735 (IDF 005): Cheese and processed cheese products. Determination of fat content. Gravimetric method (Reference method). Ginebra: ISO.

International Organization for Standardization, 2004. ISO 5534 (IDF 4): Cheese and processed cheese. Determination of the total solids content (Reference method). Ginebra: ISO.

International Organization for Standardization, 2001. ISO 8968 (IDF 20): Milk. Determination of nitrogen content (Kjeldahl method). Ginebra: ISO.

Jaros, D., Jacob, M., Otto, C. y Rohm H., 2010. Excessive cross-linking of caseins by microbial transglutaminase and its impact on physical properties of acidified milk gels. En: International Dairy Journal, 20, pp.321-327.

Jaros, D., Heidig, C.yRohm, H., 2007. Enzymatic modification through microbial transglutaminase enhances the viscosity of stirred yogurt. En: Journal of Texture Studies, 38, pp.179-198.

Kuraishi, C.,Yamazaki, K. y Susa, Y., 2001. Transglutaminase: its utilization in the food industry. En: Food Reviews International, 17(2), pp.221-246.

Lavanchy, P., Berodier, F., Zannoni, M., Noël, Y., Adamo, C., Squella, J. y Herrero, L., 1993. L’ évaluation sensorielle de la texture des fromages à pâte dure ou semidure. Étude interlaboratoires. En : Lebensm. Wiss. Techno., 26, pp.5-68.

MERCOSUR, 1994. Resolución GMC/RES 79/94, del 4 de noviembre de 1994. Identidad y calidad de quesos. Brasilia: Mercosur

Ministerio de Ganadería Agricultura y Pesca, 2013. Estadísticas del sector lácteo 2011. Montevideo: DIEA.

Montero, H., Aranibar, G., Cañameras, C., y Castañeda, R., 2005. Metodologías para la caracterización sensorial de quesos argentinos. En: Jornadas de Análisis Sensorial (JASLIS 2005), (Buenos Aires 6-8 de septiembre de 2005). Buenos Aires: [s.n.].

Özer, B., Adnan Hayaloglu, A., Yaman, H., Gürsoy, A. y Sener, L., 2013. Simultaneous use of transglutaminase and rennet in white-brined cheese production. En: International Dairy Journal, 33(2), pp.129-134.

Özer, B., Guyot, C. y Kulozik, H., 2012. Simultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperature. En: International Dairy Journal, 24, pp.1-7.

Özrenk, E., 2006. The use of transglutaminase in dairy products. En: International Journal of Dairy Technology, 59, pp.1-7.

Sayadia, A., Madadloub, A. y Khosrowshahia, A., 2013. Enzymatic cross linking of whey proteins in low fat Iranian white cheese. En: International Dairy Journal, 29(2), pp.88-92.

Published

2014-11-07

How to Cite

Escobar, D., Arcia, P., Curutchet, A., Pelaggio, R., Urrestarazu, P., & Márquez Romero, R. (2014). Influence of transglutaminase on the yield of Uruguayan dambo cheese. INNOTEC, (9 ene-dic), 24–30. https://doi.org/10.26461/09.04

Issue

Section

Articles

Most read articles by the same author(s)

<< < 1 2