Modern approaches to the use of microbial transglutaminase in cheese making (analytical review)

The analysis of scientific publications on a question of transglutaminase enzyme using in cheese making has been carried out. The review describes some methods improving biotechnology of cheese with transglutaminase that aim at creating conditions for its maximum activity in milk. In the enzymatic protein coagulation transglutaminase is recommended for introduction into milk simultaneously with chymosin or after its addition what provides due to the preservation of the serum components in curd yield and mass fraction of moisture increasing in cheeses. The enzyme contributes to slowing down proteolysis and lipolysis in the period of cheeses ripening. Transglutaminase has no significant effect on cheeses organoleptic characteristics but reduces the bioavailability of the nutrients for the spoilage microorganisms growth.