Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties

Texture analysis of cheese manufacture with vegetal rennet and transglutaminase. The aim of this study was to evaluate the consumer acceptance and preference of a novel cheese coagulated with vegetal rennet and microbial transglutaminase (V + TG) as an alternative for lacto‐vegetarian consumers. The...

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Bibliographic Details
Published inInternational journal of dairy technology Vol. 74; no. 1; pp. 202 - 214
Main Authors García‐Gómez, Belén, Vázquez‐Odériz, Mª Lourdes, Muñoz‐Ferreiro, Nieves, Romero‐Rodríguez, Mª Ángeles, Vázquez, Manuel
Format Journal Article
LanguageEnglish
Published Oxford Blackwell Publishing Ltd 01.02.2021
Subjects
Acceptance index
Acceptance tests
Cheese
Dairy products
Microorganisms
Rennets
Storage time
Transglutaminase
Vegetal rennet
Vegetarianism
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Summary:Texture analysis of cheese manufacture with vegetal rennet and transglutaminase. The aim of this study was to evaluate the consumer acceptance and preference of a novel cheese coagulated with vegetal rennet and microbial transglutaminase (V + TG) as an alternative for lacto‐vegetarian consumers. The evolution of the sensory and instrumental parameters throughout the storage time was studied. Cheese with animal rennnet and microbial transglutaminase (A + TG), vegetal rennet alone (V) and animal rennet alone (A) were also studied as controls. The consumer test showed that the V + TG cheese was preferred and showed high texture and taste acceptance scores. This cheese could be successful for its sensory acceptance and as an alternative for the lacto‐vegetarian market.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12752