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Rennet type and microbial transglutaminase in cheese: effect on sensory properties

Abstract

The aim of this study was to evaluate the combined effect of coagulant type (animal rennet, vegetal rennet, microbial rennet, or recombinant chymosin) and microbial transglutaminase on sensory properties. Results show that cheese coagulated with vegetal rennet exuded the highest amount of whey. Cheeses obtained using transglutaminase were less grainy, more soluble, creamier and showed a greater milk intensity and fresh cheese aroma. The effect of transglutaminase on moisture and persistency was different depending on the type of coagulant used. It can be concluded that microbial transglutaminase is a useful tool to modify sensory characteristics of cheese traditionally coagulated with animal rennet.

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Acknowledgements

The financial support of Ministerio de Ciencia e Innovación (MICINN) (Spain) for this work (project RTC2014-1835–2) is also acknowledged.

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Correspondence to Manuel Vázquez.

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García-Gómez, B., Vázquez-Odériz, L., Muñoz-Ferreiro, N. et al. Rennet type and microbial transglutaminase in cheese: effect on sensory properties. Eur Food Res Technol 246, 513–526 (2020). https://doi.org/10.1007/s00217-019-03418-6

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Keywords

  • Rennet type
  • Transglutaminase
  • Cheese
  • Sensory profile
  • Trained panel