Dairy Production Undergraduate Paper Presentations

ods have used this enzyme to crosslink proteins in the presence of calcium. The enzyme has been used to produce a curd. In our study, three replicate trials with unfortified skim milk and direct set cottage cheese manufacturing were completed. Experimental vats were manufactured using 10 units of transglutaminase enzyme per gram of total protein in the skim added immediately after the glucono delta lactone acidogen. Three washes of the cooked curd were completed. Samples of the skim milk, whey, wash waters, and curd were collected for a mass balance. All trials resulted in more protein recovery in the experimental cheese compared with the control cheese. The magnitude of the increased recovery was not significant. All experimental vats contained less protein in the whey than the corresponding control; however the magnitude of decreased protein was not significant.