The effects of using microbial transglutaminase enzyme on some properties of Hatay cheese

In this research, microbial transglutaminase (MTG) enzyme was added to Hatay cheese samples and some physical, chemical, proteolytic and sensory properties of cheeses which were produced by applying different pre-ripening times were evaluated during 60 days of storage. As a result of the research, different pre-ripening time application had significant effects on dry matter, fat in dry matter, total nitrogen, protein, hardness, springiness, cohesiveness, viscosity index, external appearance, internal appearance, structure and taste of Hatay cheeses (p<0.05). Storage time had also significant effects on dry matter, fat, pH, titratable acidity, salt, salt in dry matter, total nitrogen, protein, protein in dry matter, ripening index, hardeness, springiness, cohesiveness, viscosity index, external appearance, internal appearance and taste of cheeses (p<0.05). There was no significant effect of different pre-ripening time and storage time on odor of Hatay cheeses (p>0.05). Electrophoresis indicated that β casein and αs1-casein decreased during storage and proteolysis product of αs1-casein did not change significantly. MTG led to three dimensional spongy structure which was determined by SEM. As a result of sensory analysis, the most demanded cheese sample was the sample produced by 60 min. pre-ripening time, but all properties were considered 45 min of pre-ripening was decided as advisable.