Effect of microbial lipase and transglutaminase on the textural, physicochemical, and microbial parameters of fresh quark cheese

摘要

In this study, the addition of microbial transglutaminase(MTG) and lipase in quark cheese samples wasstudied during storage (21 d). Four types of cheesewere made using 3 different levels of MTG (T1, 0.1g/L; T2, 0.2 g/L; T3, 0.3 g/L) and lipase (T1, 0.02g/L; T2, 0.04 g/L; T3, 0.06 g/L), and one cheese wasmade without any treatment as a control sample. Thephysicochemical, textural, microbial, and sensory propertiesof cheese samples were monitored at 1, 7, 14,and 21 d of storage period. The results showed thatthe treated samples had higher proteolysis and lipolysisactivities during storage than the control sample. Thetextural analysis indicated an insignificant increase inthe hardness value of the enzyme-treated sample. Also,the sensory analysis exhibited that the treated sampleshad higher texture acceptability. The higher concentrationof enzymes resulted in lower color, odor, taste, andoverall acceptability, and higher microbial population.Finally, the addition of microbial MTG and lipase inpreparation of quark cheese samples could be recommendedfor a short storage time.