Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese

In this study, the effect of free and encapsulated transglutaminase (TGase) on physicochemical, textural, microstructural, microbial, and sensorial properties of white cheese was investigated. For this purpose, different types of white cheese incorporated with 20 and 60 ppm free enzyme (F20 and F60) and encapsulated enzyme (E20 and E60) were prepared and then compared with control (C) white cheese without TGase. The results showed that the addition of encapsulated TGase significantly (p ˂ .05) increased protein and fat content, dry matter, nitrogen recovery, and pH, as well as the production yield of cheeses. The hardness of treated samples was increased during the storage time, while the reverse trend was observed for the control sample. F60 and E60 samples showed more oriented and compact structures compared with other samples. Based on the results of sensory evaluation, E60 sample received the highest taste and flavor scores. Generally, the physicochemical, sensorial, and microstructural properties of white chesses were improved by the presence of encapsulated enzyme in the formulation.