Abstract
The aim of this study was to investigate the influence of transglutaminase (TG) on rennet coagulation properties, and the impact on the properties of processed cheese. The TG was added before, at the same time as, and after the addition of rennet. The parameters moisture, total solids and proteins and physical parameters (syneresis index, wheying‐off and rheological behaviour) were measured. The manufacturing of the milk gels treated with transglutaminase after rennet addition was shown to be an effective means of improving the physical properties (reduced synereseis index and increased consistency index) of processed cheese, possible by the occurrence of enzymatic cross‐linking.
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