Effect of microbial lipase and transglutaminase on the textural, physicochemical, and microbial parameters of fresh quark cheese

In this study, the addition of microbial transglutaminase (MTG) and lipase in quark cheese samples was studied during storage (21 d). Four types were made using 3 different levels MTG (T1, 0.1 g/L; T2, 0.2 T3, 0.3 g/L) 0.02 0.04 0.06 g/L), one without any treatment as a control sample. The physicochemical, textural, microbial, sensory properties monitored at 1, 7, 14, 21 d period. results showed that treated had higher proteolysis lipolysis activities than textural analysis indicated an insignificant increase hardness value enzyme-treated Also, exhibited texture acceptability. concentration enzymes resulted lower color, odor, taste, overall acceptability, population. Finally, preparation could be recommended for short time.