Interaction between phospholipase and transglutaminase in the production of semi-soft fresh cheese and its effect on the yield, composition, microstructure and textural properties

Cheese is considered one of the most important products from milk production worldwide, and its world production has long been growing due to the high and constant demand for dairy products. However, cheese yield has always been a main problematic for cheesemakers from an economic viewpoint because of low values. This research aimed to determine the effect of the type of enzyme and its addition time on the composition, yields, texture, and microstructure of a semi-soft fresh cheese. A multi-factor categorical design was used. Type of enzyme: transglutaminase at 10 g/100L, phospholipase at 6.52 mL/100L, or the interaction between them. And, its time addition were: before, simultaneously or after the addition of rennet. The type of enzyme and its addition time affect statistically the chemical composition of the cheese, yield and texture. Whereas, the addition of transglutaminase together with phospholipase after rennet showed the highest moisture-adjusted yield cheese value (Yma:15.460 g/100L). It is worth noting that an increase of up to 3.89% in the yield was achieved when transglutaminase and phospholipase were used. The addition of transglutaminase together with phospholipase after rennet presented most of the best adjusted yields, suggesting an economical application of the enzyme in cheese making. [Display omitted] •The recovery efficiency of protein, fat and total solids of the cheese was increased.•The addition of enzyme in addition to rennet in cheese making improved the texture parameters.•Transglutaminase improves the springness of semi-soft fresh cheese.•Phospholipase improves hardness, cohesiveness, gumminess and chewiness of farmer's cheese.•Using phospholipase and transglutaminase after rennet increases semi-soft fresh cheese yields.