Influencia de la transglutaminasa en el rendimiento de la producción de queso dambo uruguayo

Abstract

The Uruguayan dambo cheese is a mid-moisture Danish cheese made with a modified formula. This study examined the use of transglutaminase to increase the process yield in the production of dambo cheese.Cheeses were made using an experimental design with completely randomized split plot measures over time, considering two factors (enzyme concentration and moment of addition) in three levels, by triplicate, taking as reference the cheese without enzyme.Cheeses were analyzed along four months considering weight, pH, protein, moisture and fat matter. The yield relative to the reference cheese was calculated, as also the dry matter recovery and protein and fat content in the cheese compared to milk. Texture profile analysis was performed and sensory properties were evaluated using a panel of trained judges.The results showed that the only condition with a significant difference of 5% in relative yield was the moment of the enzyme´s addition showing that the optimal time corresponds to the addition with rennet regardless the dose used. The yield achieved was 6% higher than the reference cheese.