A mikrobiális transzglutamináz enzim hatása a félkemény tevesajt minőségére

Abstract

Camel milk has become more and more popular in recent years, and it is considered to be a superfood worldwide. Due to its bioactive proteins and antimicrobial enzymes, several health benefits are attributed to it, among others, it is applied effectively in cases of type I. diabetes and infectious diseases (rotavirus, Staphylococcus aureus, Listeria monocytogenes, Escherichia coli). It may also serve as an alternative to cow milk for children suffering from beta-lactoglobulin allergy. The greatest milk production is in the Middle East and North Africa, however from processed products, cheese is only available for local customers. The goal of my research is to produce semi-hard cheese both from pasteurised and powdered camel milk and, to determine the optimal concentration from calf rennet (2.94 IMCU/L; 14.7 IMCU/L; 22.9 IMCU/L) and microbial transglutaminase (MTG) enzyme preparation (Activa YG, Probind CH – 0.6U/g protein).