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

Abstract

In this study, the addition of microbial transglutaminase (MTG) and lipase in quark cheese samples was studied during storage (21 d). Four types of cheese were made using 3 different levels of MTG (T1, 0.1 g/L; T2, 0.2 g/L; T3, 0.3 g/L) and lipase (T1, 0.02 g/L; T2, 0.04 g/L; T3, 0.06 g/L), and one cheese was made without any treatment as a control sample. The physicochemical, textural, microbial, and sensory properties of cheese samples were monitored at 1, 7, 14, and 21 d of storage period. The results showed that the treated samples had higher proteolysis and lipolysis activities during storage than the control sample. The textural analysis indicated an insignificant increase in the hardness value of the enzyme-treated sample. Also, the sensory analysis exhibited that the treated samples had higher texture acceptability. The higher concentration of enzymes resulted in lower color, odor, taste, and overall acceptability, and higher microbial population. Finally, the addition of microbial MTG and lipase in preparation of quark cheese samples could be recommended for a short storage time.

Secretion of Bacillus amyloliquefaciens Transglutaminase from Lactococcus lactis and Its Enhancement of Food Gel Properties

“…Microbial transglutaminase is a useful additive in the food industry. It has provided new functions for foods and reduced waste in food manufacturing [ 23 ]. By controlling the reaction conditions during fabrication, a variety of modifications can be achieved to improve the physicochemical properties of proteins.…”

Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment

“…Total bacterial count (TBC) and total yeast and mold count (TYMC) were assessed according to Tang et al [ 6 ] and Seyed-Moslemi et al [ 1 ] with slight modifications. Cheese samples (1 g) were homogenized with 10 mL of NaCl solution (0.85%).…”

“…Cheese, an increasingly widely consumed dairy product in recent years, is rich in nutrients. It possesses health-promoting benefits such as improving the metabolism and physical performance of the human body [ 1 ]. Quark cheese is a fresh unripened cheese prepared from pasteurized milk by means of acid or rennet coagulation which has many nutritional benefits and has been recommended as a part of a daily breakfast [ 1 ].…”

“…It possesses health-promoting benefits such as improving the metabolism and physical performance of the human body [ 1 ]. Quark cheese is a fresh unripened cheese prepared from pasteurized milk by means of acid or rennet coagulation which has many nutritional benefits and has been recommended as a part of a daily breakfast [ 1 ]. In addition, quark cheese has a mild, slightly sour flavor as well as a relatively light, soft and smooth texture, and thus it can serve as a flavor carrier and be used to enhance the textural profiles of products [ 2 ].…”

The Recent Advances in the Utility of Microbial Lipases: A Review

“…are used in different processes in the dairy products industry. Microbial lipases are widely used for the hydrolysis of fats in milk, which modifies the length of the fatty acid chain, boosts the flavor of cheese, and, in particular, aids in the formation of soft cheese [ 100 , 101 ]. Recently, individual microbial lipase or mixtures of microbial lipases have been used for the preparation of good quality cheese [ 102 ].…”