The Effects of Microbial Transglutaminase (MTG) Enzyme on Sensory Properties of Hatay Cheese

Özet

Hatay Cheese is a kind of cheese produced in and around Hatay with its own shapes and sizes. The objective of this study was toevaluate the effect of the use of microbial transglutaminase enzyme on the sensory properties of Hatay cheese samples which arein the fresh cheese class. Enzymatic modification of milk proteins by microbial transglutaminase enzyme has been applied in theproduction of low-fat Hatay cheese with different pre-ripening time applications and some sensory properties of the cheeses havebeen investigated such as external appearance, internal appearance, texture, odor and taste during 60 days of storage. In thisstudy, four different Hatay cheeses were produced; as control sample without enzyme treatment (A), sample pre-ripened withenzyme for 30 minutes (B), sample pre-ripened with enzyme for 45 minutes (C) and sample pre-ripened with enzyme for 60 minutes(D).When the sensory properties of the cheeses were examined, it was observed that the application of different pre-ripening timesignificantly affected the external appearance, internal appearance, texture and taste scores of the cheese samples on the 60th dayof storage (p 0.05). Additionally, the effects of different pre-ripeningperiods and storage time on the odor scores of the cheeses were not significant (p>0.05). Taste scores of cheese D were significantlyaffected by storage time (p<0.05). As a result of all sensory analyzes, it was found that the cheeses supplemented with MTG enzymewere more liked and the scores given to the cheeses increased as the pre-ripening time prolonged. As a result, the most admiredcheese was D cheese.