Comparison of different visual methods to follow the effect of milk heat treatment and MTGase on appearance of semi-hard buffalo cheese

Comparison of quality properties of powder milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase

“…The surface colour of the cheese rind was measured with Konica Minolta CHROMA METER CHR‐400 tristimulus colour measuring system (Konica Minolta Sensing Europe B.V., Nieuwegein, Netherlands) with a previously published method (Darnay et al . 2022a) used for ripened buffalo cheese. Each surface was measured with 10 parallels.…”

“…Direct Vat Set (DVS) Trappist cheese culture (BiaRia Ltd., Budapest, Hungary) at 0.0034 w/v% concentration was used for inoculation. Manufacturing of Trappist cheese was according to a previous study (Darnay et al 2022a) with the following modifications. After 45 min of coagulation, the curd was cut into 2 cm grain size and was put in 100 g plastic cheese form and dry salted and left for drainage for 24 h in a fridge (3-5°C).…”

Comparison of quality properties of pasteurized milk‐based camel cheese depending on calf rennet concentration and microbial transglutaminase

“…Direct Vat Set (DVS) Trappist cheese culture (BiaRia Ltd., Budapest, Hungary) at 0.0034 w/v % concentration was used for inoculation. Manufacturing of Trappist cheese were according to previous study (Darnay et al 2022a(Darnay et al , 2022b with the following modifications After 45 min of coagulation, the curd was cut into 2 cm grain, size and was put in 100 g plastic cheese form and salted and left for drainage for 24 h. In case of MTG treatment commercially available microbial transglutaminase enzyme preparations Probind CH (BDF Natural Ingredients, Girona, Spain) and Activa YG (Ajinomoto Foods Europe SAS, Mesnil-Saint-Nicaise, France) were applied in 0.6 U/g protein concentration in 10% watery solution. The applied MTG preparation both have lactose but differ in other carriers: milk proteins in Probind CH 2.0, whereas in Activa YG yeast extract, maltodextrin and safflower oil.…”

“…Moreover, scientists tried to overcome the hurdles of cheese making with blends of camel's and cows' milk (Ayyash et al 2021;Mbye et al 2021a). Microbial transglutaminase (EC2.3.2.13) was already successfully applied for texture improvement by ripened cheese made of cow milk (Kuraishi et al 1997;Di Pierro et al 2010), buffalo milk (Darnay et al 2022a), goat milk (Güzeler et al 2020 due to its protein crosslinking action by acid-transfer reaction. So far, no scientists have tried different rennet concentration levels in the same study for the given cheesemaking procedure.…”

Semi-hard buffalo cheese: how cow's milk affects sensory acceptance?

“…Cheeses are products of complex biochemical events and give unique flavor and texture characteristics in different types of cheese (Moreira et al, 2019). Buffalo cheeses are often associated with mozzarella cheese, but they can be used as raw material for semi-hard and hard cheeses (Darnay et al, 2022) and the ripening of semi-hard buffalo cheese is able to improve sensory attributes such as texture, color and aroma (Kisworo, 2022). Among cheeses in Brazil, coalho cheese, a Brazilian semi-hard cheese with ten days of ripening, is the most traditionally produced and consumed, representing the Northeast's important socioeconomic and nutritional role.…”