Results of the complex evaluation of bryndza cheese and the byproduct milk whey with the use of enzyme MTG and its activity degree during storage

The paper examines the question of using enzyme microbial transglutaminase (mTG) for bryndza cheese production. Microbial belongs to family that catalyzes formation bonds between amino groups. One problems in production high-protein products, particular, cheeses from goat milk is flabbiness clot. use mTG technological process would allow strengthening product protein matrix, thereby improving its commercial characteristics. When performing histological investigation with this type characterize state authors established structure was more condensed compared control samples (without mTG), which affected consistency. Consistency became rubbery negatively influencing sensory properties, are important traits a consumer when buying product. Using Brookfield texture analyzer, it shown structural-mechanical characteristics were improved by 1.5 times produced cow and 2 used. Analysis catalytic activity showed retained throughout whole storage period, potential hazard human health. After shelf-life expiration, change not than 5% relative initial levels. only but also by-product — whey, made processing difficult.