Lívia Darnay, Annamária Barkó, Karina Hidas, Fanni Anna Pataki, Gabriella Miklós, József Surányi, Péter Laczay
{"title":"Comparison of quality properties of pasteurized milk-based camel cheese depending on calf rennet concentration and microbial transglutaminase","authors":"Lívia Darnay, Annamária Barkó, Karina Hidas, Fanni Anna Pataki, Gabriella Miklós, József Surányi, Péter Laczay","doi":"10.1111/1471-0307.13060","DOIUrl":null,"url":null,"abstract":"<p>Research was conducted to investigate if ripened cheese can be manufactured from pasteurized camel milk with calf rennet. A further aim was to examine the texture modifying effect of microbial transglutaminase at different rennet concentrations. Ripened cheese samples were analysed for physical–chemical characteristics including colour, texture and essential amino acids. Results revealed that it is possible to make semi-hard camel cheese with the use of calf rennet. However, low-rennet dosage (2.94 IMCU/L) resulted in good textural properties (hardness, springiness) when commercial microbial transglutaminase was used.</p>","PeriodicalId":13822,"journal":{"name":"International Journal of Dairy Technology","volume":null,"pages":null},"PeriodicalIF":2.5000,"publicationDate":"2024-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1111/1471-0307.13060","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Dairy Technology","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/1471-0307.13060","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Research was conducted to investigate if ripened cheese can be manufactured from pasteurized camel milk with calf rennet. A further aim was to examine the texture modifying effect of microbial transglutaminase at different rennet concentrations. Ripened cheese samples were analysed for physical–chemical characteristics including colour, texture and essential amino acids. Results revealed that it is possible to make semi-hard camel cheese with the use of calf rennet. However, low-rennet dosage (2.94 IMCU/L) resulted in good textural properties (hardness, springiness) when commercial microbial transglutaminase was used.
期刊介绍:
The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope.
Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.