Production of lor cheese from microbial transglutaminase enzyme treated whey
International Dairy Journal, cilt.179, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 179
- Basım Tarihi: 2026
- Doi Numarası: 10.1016/j.idairyj.2026.106668
- Dergi Adı: International Dairy Journal
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Compendex, Academic Search Ultimate (EBSCO), Engineering Source (EBSCO)
- Anahtar Kelimeler: Whey, Lor cheese, Transglutaminase, Yield, Texture
- Kırklareli Üniversitesi Adresli: Evet
Özet
The industrial production of lor cheese, a type of whey cheese, is constrained by low production yield and short shelf life. Therefore, the effect of microbial transglutaminase (MTGase; control, LTG1.2 (0.015%), LTG2 (0.025%)) on the quality and shelf life of the lor cheese was explored. SDS-PAGE demonstrated that the band intensity of β-lactoglobulin and α-lactalbumin decreased. The yield in the LTG1.2 group increased by 8.63% due to the increased protein (from 12.87% to 14.55%) and dry matter contents (from 27.23% to 28.23%). MTGase was able to control acidity development by enhancing the gel network. Sensory evaluation also showed reduced bitterness perception, particularly in LTG1.2 group. Textural analysis revealed an increase in the hardness of LTG1.2 group (from 345.67 g to 930.89 g), along with higher rheological moduli. Overall, MTGase at low concentrations improved textural properties and sensory acceptability of lor cheese, while delaying bitterness development for at least 7 days.