A method for the use of transglutaminase enzyme (TG) in rennet coagulated
cheese making was adopted.The addition of TG significantly increased
cheese yield, moisture, fat and protein recovery and improved stretchability and
meltability.The cheese was stored for
28 days at 5?C and the cheese chemical composition, functional properties and
sensory attributes were determined.In low fat cheese, the yield, stretchability and meltability increased
by 8%, 40% and 50% in 0.02% TG cheese and 15.1% 60% and 66% in 0.05% TG
cheese, respectively.Organoleptically, treated cheese was
more acceptable than the control.