摘要 : The study aimed to enhance Hatay cheese texture using microbial transglutaminase enzyme (mTG). Cheeses were manufactured using milk treated with mTG for different durations (30, 45 and 60 min) and assessed over 60 days. Longer tre... 展开 The study aimed to enhance Hatay cheese texture using microbial transglutaminase enzyme (mTG). Cheeses were manufactured using milk treated with mTG for different durations (30, 45 and 60 min) and assessed over 60 days. Longer treatment increased yield (18.79-20.81%) and hardness but reduced springiness. Composition, proteolysis and adhesiveness remained unaffected. Electrophoresis showed beta-casein and alpha s1-casein declines during storage, with minor changes in alpha s1-casein's breakdown product. Microbial transglutaminase enzyme created a denser protein network, visible in SEM, resulting in a compact structure. Sensory analysis favoured the 60-min treatment. Overall, mTG improved Hatay cheese quality by modifying texture without major compositional changes.Investigation of the effects of applying microbial transglutaminase enzyme to milk for different durations on the physicochemical, textural, proteolytic and sensory properties of cheeses.image 收起