Production of whey cheese from transglutaminase enzyme treated whey

In this study, the effect of transglutaminase enzyme addition in the whey cheese production at different concentrations (0%, 0,015%, and 0,025%, namely control, LTG1.2, and LTG2, respectively) on the physicochemical, color, textural, rheological, yield, electrophoretic, microbiological, and sensory properties of the cheese during storage for 28 days was investigated. Results showed that the electrophoresis profiles have changed following the cross-linking via enzyme addition, and there was a decrease in the intensity of bands corresponding to β-lactoglobulin, α-lactalbumin, and casein. Consequently, it was determined that the protein (from 14,55% to 12,87%) and dry matter (from 27,23% to 28,23%) contents of the LTG1.2 group were increased compared to the control, and higher product yield (8,63% increase) was obtained. There was no change in the ash, color, and microbiology results. Nevertheless, due to the formation of firmer structure, enzyme containing sample groups showed higher pH and lower acidity values compared to the control group, and thus, it is found that the bitterness originating from proteolysis was retarded. The acidity results were parallel with the sensory evaluation results, and it was highlighted that less bitterness was perceived in the LTG1.2 group, which scored higher by the panelists during the storage period. The firmness of the cheese samples was evaluated by textural and rheological analysis, and it was found that the hardness increased in the LTG1.2 group (930,886 g) compared to the control group (345,067 g), and higher rheological moduli values were determined. Whey cheese producers are challenged by two main problems, namely low product yield and short shelf life. Consequently, it can be proposed that it is possible to improve the texture and sensory appreciation of whey cheese, as well as to extend its shelf life by delaying bitterness, without the need for new equipment or design in the production process with the addition of a low amount enzyme, due to the formation of a stronger gel structure as a result of more effective cross-linking.