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Evaluation of Transglutaminase from Pig Plasma on the Quality of Milk Curd |
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Tsai-Fuh Tseng, Deng-Cheng Liu, Ming-Tsao Chen |
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| Abstract |
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The purpose of this study was to examine the effect of different levels of crude pig plasma transglutaminase (TGase) on the quality of milk curd. Different levels (0, 0.1, 0.2, 0.4, 0.8 and 1.0%) of crude pig plasma TGase was added to fresh milk, individually, and then incubated at 35 C. The time of milk curdling was recorded. Simultaneously, rheological properties, L value and microstructure of the samples were measured and observed. The results showed that the time of milk curdling decreased and the curd strength of milk curd increased with increasing of TGase (p<0.05). The softness of milk curd had the highest value when 0.8% TGase was added (p<0.05). However, L value of milk curds was not significantly different among all treatments. The microstructure of milk curd observed by scanning electron microscopy (SEM) became more dense with TGase level increased. |
| Keywords:
Transglutaminase; Milk Curd; Microstructure |
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