الفهرس 
- MOZZARELLA CHEESEOnly 14 pages are availabe for public view
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Abstract
Mozzarella cheese is a very popular cheese is increasing quickly in Egypt since it is widely used in bakeries especially Pizza pie. Processors of cheese are eager to raise the yield of the cheese to have more profits, while consumers searching for high quality Mozzarella cheese mainly having higher functional properties such as meltability, stretchability,flowability and oiling off. Microbial transglutaminase(m-Tgase)had the ability to make the bridge coavolant bonds between the terminal residues of certain amino acids,highly improving the physical and functional properties of many protein foods.The disadvantage of this enzyme in cheese making, its influence on delaying renneting of casein. To gain the advantages were applied to answer the questions. In which step the enzyme is added. It was added(Ι)with the starter.(ΙΙ)7 minutes after renneting.(ΙΙΙ)Renneting at 5°Cthe enzyme after 30 min. (ΙV) after cutting the curd, Results showed that, the addition of enzyme 7 minutes after renneting or to the curd after cutting gave the best Mozzarella cheese. For high facilities plants it could be added at cooling temperature 5°C. the second excrement showed the 0.5 gm.Enzyme/ liter of milk for Mozzarella cheese is better than 0.3 or 0.7 gm. Enzyme / liter. To answer theprocessors who asked the possibility of using skim milk powder (SMP) with fresh cow milk. Results showed good quality cheese with 1.0to 1.5%(SMP)to fresh cow milk.Application of microbial transglutaminase raised the yield and high improved the physical and functional properties of Mozzarella cheese.