Skip to main content
SpringerLink
Log in

Rennet type and microbial transglutaminase in cheese: effect on sensory properties

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

The aim of this study was to evaluate the combined effect of coagulant type (animal rennet, vegetal rennet, microbial rennet, or recombinant chymosin) and microbial transglutaminase on sensory properties. Results show that cheese coagulated with vegetal rennet exuded the highest amount of whey. Cheeses obtained using transglutaminase were less grainy, more soluble, creamier and showed a greater milk intensity and fresh cheese aroma. The effect of transglutaminase on moisture and persistency was different depending on the type of coagulant used. It can be concluded that microbial transglutaminase is a useful tool to modify sensory characteristics of cheese traditionally coagulated with animal rennet.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

References

  1. Selin A, Demet E, Çağım AÇ et al (2018) Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese. Food Sci Nutr 6:1100–1108. https://doi.org/10.1002/fsn3.649

    Article  CAS  Google Scholar 

  2. Akbar A, Sadiq MB, Ali I et al (2019) Lactococcus lactis subsp. lactis isolated from fermented milk products and its antimicrobial potential. CyTA J Food 17:214–220. https://doi.org/10.1080/19476337.2019.1575474

    Article  CAS  Google Scholar 

  3. Kiss A, Naár Z, Daróczi L et al (2019) Changes of free fatty acid composition and number of lactic acid bacteria in three functional goat and sheep milk products fortified with inulin or fish oil. CyTA J Food 17:51–59. https://doi.org/10.1080/19476337.2018.1551936

    Article  CAS  Google Scholar 

  4. Alves LS, Gomes E, Silva R, Gigante ML (2015) Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants. J Dairy Sci 96:7490–7499. https://doi.org/10.3168/jds.2013-7119

    Article  CAS  Google Scholar 

  5. Almeida CM, Simões I (2018) Cardoon-based rennets for cheese production. Appl Microbiol Biotechnol 102:4675–4686. https://doi.org/10.1007/s00253-018-9032-3

    Article  CAS  PubMed  Google Scholar 

  6. Uresti RM, López-Arias N, González-Cabriales JJ et al (2003) Use of amidated low methoxyl pectin to produce fish restructured products. Food Hydrocoll 17:171–176. https://doi.org/10.1016/S0268-005X(02)00049-8

    Article  CAS  Google Scholar 

  7. Tofalo R, Perpetuini G, Battistelli N et al (2019) Accumulation γ-aminobutyric acid and biogenic amines in a traditional raw milk ewe’s cheese. Foods. https://doi.org/10.3390/foods8090401

    Article  PubMed  PubMed Central  Google Scholar 

  8. Suzzi G, Sacchetti G, Patrignani F et al (2015) Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese. J Sci Food Agric 95:2252–2263. https://doi.org/10.1002/jsfa.6944

    Article  CAS  PubMed  Google Scholar 

  9. Mazorra-Manzano MA, Perea-Gutiérrez TC, Lugo-Sánchez ME et al (2013) Comparison of the milk-clotting properties of three plant extracts. Food Chem 141:1902–1907. https://doi.org/10.1016/j.foodchem.2013.05.042

    Article  CAS  PubMed  Google Scholar 

  10. Fox PF, Guinee TP, Cogan TM, McSweeney PL (2016) Fundamentals of cheese science. Springer, New York

    Google Scholar 

  11. Etaio I, Gil PF, Ojeda M et al (2013) Evaluation of sensory quality of calf chops: A new methodological approach. Meat Sci 94:105–114. https://doi.org/10.1016/j.meatsci.2013.01.003

    Article  CAS  PubMed  Google Scholar 

  12. Russell BCA, Mcalister GA, Ross ISB, Pethick DWC (2005) Lamb and sheep meat eating quality—industry and scientific issues and the need for integrated research. 465–467

    Article  Google Scholar 

  13. Amerine MA, Pangborn RM, Roessler EB (1965) Principles of sensory evaluation of food. od Academic Press, New York.

    Google Scholar 

  14. King MC, Hall J, Cliff MA (2001) A comparison of methods for evaluating the performance of a trained sensory panel. J Sens Stud 16:567–581

    Article  Google Scholar 

  15. Barcenas P, Pérez Elortondo FJ, Albisu M (2004) Projective mapping in sensory analysis of ewes milk cheeses: a study on consumers and trained panel performance. Food Res Int 37:723–729. https://doi.org/10.1016/j.foodres.2004.02.015

    Article  Google Scholar 

  16. Uresti RM, Ramírez JA, López-Arias N, Vázquez M (2003) Negative effect of combining microbial transglutaminase with low methoxyl pectins on the mechanical properties and colour attributes of fish gels. Food Chem 80:551–556. https://doi.org/10.1016/S0308-8146(02)00343-6

    Article  CAS  Google Scholar 

  17. Yokoyama K, Nio N, Kikuchi Y (2004) Properties and applications of microbial transglutaminase. Appl Microbiol Biotechnol 64:447–454. https://doi.org/10.1007/s00253-003-1539-5

    Article  CAS  PubMed  Google Scholar 

  18. Jaros D, Partschefeld C, Henle T, Rohm H (2006) Transglutaminase in dairy products: chemistry, physics, applications. J Texture Stud 37:113–155. https://doi.org/10.1111/j.1745-4603.2006.00042.x

    Article  Google Scholar 

  19. Ando H, Adachi M, Umeda K et al (1989) Purification and characteristics of a novel transglutaminase derived from microorganisms. Agric Biol Chem 53:2613–2617. https://doi.org/10.1271/bbb1961.53.2613

    Article  CAS  Google Scholar 

  20. Escobar D, Arcia P, Curutchet A et al (2014) Influencia de la transglutaminasa en el rendimiento de la producción de queso Dambo uruguayo. Innotec 9:24–30

    Google Scholar 

  21. García-Gómez B, Romero-Rodríguez A, Vázquez-Odériz L et al (2019) Skim yoghurt with microbial transglutaminase: evaluation of consumer acceptance. CyTA J Food 17:280–287. https://doi.org/10.1080/19476337.2019.1577304

    Article  CAS  Google Scholar 

  22. García-Gómez B, Romero-Rodríguez A, Vázquez-Odériz L et al (2019) Sensory evaluation of low-fat yoghurt produced with microbial transglutaminase and comparison with physicochemical evaluation. J Sci Food Agric 99:2088–2095. https://doi.org/10.1002/jsfa.9401

    Article  CAS  PubMed  Google Scholar 

  23. Bönisch MP, Huss M, Weitl K, Kulozik U (2007) Transglutaminase cross-linking of milk proteins and impact on yoghurt gel properties. Int Dairy J 17:1360–1371. https://doi.org/10.1016/j.idairyj.2007.01.019

    Article  CAS  Google Scholar 

  24. Romeih E, Walker G (2017) Recent advances on microbial transglutaminase and dairy application. Trends Food Sci Technol 62:133–140. https://doi.org/10.1016/j.tifs.2017.02.015

    Article  CAS  Google Scholar 

  25. DeJong GAH, Koppelman SJ (2002) Transglutaminase catalyzed reactions: impact on food applications. J Food Sci 67:2798–2806

    Article  CAS  Google Scholar 

  26. O’Sullivan MM, Kelly AL, Fox PF (2002) Effect of transglutaminase on the heat stability of milk: a possible mechanism. J Dairy Sci 85:1–7. https://doi.org/10.3168/jds.S0022-0302(02)74045-9

    Article  Google Scholar 

  27. Bönisch MP, Heidebach TC, Kulozik U (2008) Influence of transglutaminase protein cross-linking on the rennet coagulation of casein. Food Hydrocoll 22:288–297. https://doi.org/10.1016/j.foodhyd.2006.11.015

    Article  CAS  Google Scholar 

  28. D’Alessandro AG, Martemucci G, Loizzo P, Faccia M (2019) Production of cheese from donkey milk as influenced by addition of transglutaminase. J Dairy Sci 102:10867–10876. https://doi.org/10.3168/jds.2019-16615

    Article  CAS  PubMed  Google Scholar 

  29. Mazuknaite I, Guyot C, Leskauskaite D, Kulozik U (2013) Influence of transglutaminase on the physical and chemical properties of acid milk gel and cottage type cheese. J Food Agric Environ 11:119–124

    CAS  Google Scholar 

  30. Domagała J, Najgebauer-Lejko D, Wieteska-Śliwa I et al (2016) Influence of milk protein cross-linking by transglutaminase on the rennet coagulation time and the gel properties. J Sci Food Agric 96:3500–3507. https://doi.org/10.1002/jsfa.7534

    Article  CAS  PubMed  Google Scholar 

  31. Poulsen NA, Glantz M, Rosengaard AK et al (2017) Comparison of milk protein composition and rennet coagulation properties in native Swedish dairy cow breeds and high-yielding Swedish red cows. J Dairy Sci. https://doi.org/10.3168/jds.2017-12920

    Article  PubMed  Google Scholar 

  32. Özer B, Guyot C, Kulozik U (2012) Simultaneous use of transglutaminase and rennet in milk coagulation: effect of initial milk pH and renneting temperature. Int Dairy J 24:1–7. https://doi.org/10.1016/j.idairyj.2011.10.002

    Article  CAS  Google Scholar 

  33. Yüksel Z, Avci E, Erdem YK (2011) Modification of the renneting process in Berridge substrate by transglutaminase. Int J Diary Technol 64:365–371. https://doi.org/10.1111/j.1471-0307.2011.00667.x

    Article  CAS  Google Scholar 

  34. Tejada L, Cayuela JM (2006) Sensorial characteristics during ripening of the the type of coagulant used and the size of the cheese. J Sens Stud 21:333–347

    Article  Google Scholar 

  35. García V, Rovira S, Teruel R et al (2012) Effect of vegetable coagulant, microbial coagulant and calf rennet on physicochemical, proteolysis, sensory and texture profiles of fresh goats cheese. Dairy Sci Technol 92:691–707. https://doi.org/10.1007/s13594-012-0086-1

    Article  CAS  Google Scholar 

  36. Tejada L, Gómez R, Fernández-Salguero J (2007) Sensory characteristics of ewe milk cheese made with three types of coagulant: Calf rennet, powdered vegetable coagulant and crude aqueous extract from Cynara cardunculus. J Food Qual 30:91–103. https://doi.org/10.1111/j.1745-4557.2007.00108.x

    Article  Google Scholar 

  37. Prados F, Pino A, Tejada L et al (2008) Influence of different amounts of vegetable coagulant from cardoon Cynara cardunculus and calf rennet on the proteolysis and sensory characteristics of cheeses made with sheep milk. Int Diary J 18:93–98. https://doi.org/10.1016/j.idairyj.2007.06.003

    Article  CAS  Google Scholar 

  38. Prados F, Pino A (2007) Original article Effect of a powdered vegetable coagulant from cardoon Cynara cardunculus in the accelerated ripening of Manchego cheese. Int J Food Sci Technol 556–561 https://doi.org/10.1111/j.1365-2621.2006.01271.x

    Article  CAS  Google Scholar 

  39. Galán E, Cabezas L, Fernández-Salguero J (2012) Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof. Int Dairy J 25:92–96. https://doi.org/10.1016/j.idairyj.2012.02.001

    Article  CAS  Google Scholar 

  40. Medina M, Gaya P, Nu M (1992) Characteristics of Burgos and Hisp tnico cheeses manufactured with calf rennet or with recombinant chymosin. Food Chem 45:85–89

    Article  CAS  Google Scholar 

  41. Lorenzen PC, Neve H, Mautner A, Schlimme E (2002) Effect of enzymatic cross-linking of milk proteins on functional properties of set-style yoghurt. Int J Dairy Technol 55:152–157. https://doi.org/10.1046/j.1471-0307.2002.00065.x

    Article  CAS  Google Scholar 

  42. Wróblewska B, Kaliszewska A, Kołakowski P et al (2011) Impact of transglutaminase reaction on the immunoreactive and sensory quality of yoghurt starter. World J Microbiol Biotechnol 27:215–227. https://doi.org/10.1007/s11274-010-0446-z

    Article  CAS  Google Scholar 

  43. Aprodu I, Gurau G, Ionescu A, Banu I (2011) The effect of transglutaminase on the rheological properties of yogurt. Sci Study Res Chem Chem Eng Biotechnol Food Ind 12:185–196

    CAS  Google Scholar 

  44. Şanli T, Sezgin E, Deveci O et al (2011) Effect of using transglutaminase on physical, chemical and sensory properties of set-type yoghurt. Food Hydrocoll 25:1477–1481. https://doi.org/10.1016/j.foodhyd.2010.09.028

    Article  CAS  Google Scholar 

  45. Tsevdou MS, Eleftheriou EG, Taoukis PS (2013) Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt. Innov Food Sci Emerg Technol 17:144–152. https://doi.org/10.1016/j.ifset.2012.11.004

    Article  CAS  Google Scholar 

  46. Özer B, Avni Kirmaci H, Oztekin S et al (2007) Incorporation of microbial transglutaminase into non-fat yogurt production. Int Dairy J 17:199–207. https://doi.org/10.1016/j.idairyj.2006.02.007

    Article  CAS  Google Scholar 

  47. Mahmood WA, Sebo NH (2009) Effect of microbial transglutaminase treatment on soft cheese properties. Mesopotamia J Agric 37:19–27

    Google Scholar 

  48. Desá EMF, Bordignon-Luiz MT (2010) The effect of transglutaminase on the properties of milk gels and processed cheese. Int J Dairy Technol 63:243–251. https://doi.org/10.1111/j.1471-0307.2010.00568.x

    Article  CAS  Google Scholar 

  49. García-Gómez B, Vázquez-Odériz L, Muñoz-Ferreiro N et al (2019) Interaction between rennet source and transglutaminase in white fresh cheese production: Effect on physicochemical and textural properties. LWT-Food Sci Technol 113:108279. https://doi.org/10.1016/j.lwt.2019.108279

    Article  Google Scholar 

  50. Vázquez M, Guerra-Rodríguez ME (2012) Food additive containing the transglutaminase enzyme obtained by fermentation of culture media formulated with milk, potato and glicerol. Spanish Patent No. ES 2376439.Spanish Patent No. ES 2376439.

  51. Portilla-Rivera OM, Téllez-Luis SJ, de León JAR, Vázquez M (2009) Production of microbial transglutaminase on media made from sugar cane molasses and glycerol. Food Technol Biotechnol 47:19–26

    CAS  Google Scholar 

  52. ISO 8589/Amd1 (2014) Sensory analysis. General guidance for the design of test rooms. International Organization for Standardization. Geneva. Switzerland

  53. ISO 8589 (2007) Sensory analysis. General guidance for the design of test rooms. International Organization for Standardization. Geneva. Switzerland

  54. Etaio I, Albisu M, Ojeda M et al (2010) Sensory quality control for food certification: a case study on wine. Panel training and qualification, method validation and monitoring. Food Control 21:542–548. https://doi.org/10.1016/j.foodcont.2009.08.011

    Article  CAS  Google Scholar 

  55. Meilgaard M, Carr B, Civille G (1999) Sensory Evaluation Techniques. Third edit, Taylor y Francis, New York

    Book  Google Scholar 

  56. ISO 8586 (2012) Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors. International Organization for Standardization. Geneva. Switzerland

  57. UNE 87027:2018 (2018) Sensory analysis. Identification and selection of descriptors for stablishing a sensory profile by a multidimensional approach. Asociación Española de Normalización. Madrid

  58. Pereira JA, Dionísio L, Matos TJS, Patarata L (2015) Sensory lexicon development for a portuguese cooked blood sausage–Morcela deArroz deMonchique–to predict its usefulness for a geographical certification. J Sens Stud 30:56–67. https://doi.org/10.1111/joss.12136

    Article  Google Scholar 

  59. Sahmer K, Qannari EM (2008) Procedures for the selection of a subset of attributes in sensory profiling. Food Qual Prefer 19:141–145. https://doi.org/10.1016/j.foodqual.2007.03.007

    Article  Google Scholar 

  60. R Core Team (2018) R: A language and environment for statistical computing

  61. Lê S, Josse J, Husson F (2008) FactoMineR: An R Software, package for multivariate analysis. J Stat 25:1–18 https://doi.org/10.18637/jss.v025.i01

  62. Mendiburu F de (2017) Agricolae: statistical procedures for agricultural research. R package version 1.2–8.

  63. Bi J, Kuesten C (2012) Intraclass correlation coefficient (ICC): a framework for monitoring and assessing performance of trained sensory panels and panelists. J Sens Stud 27:352–364. https://doi.org/10.1111/j.1745-459X.2012.00399.x

    Article  Google Scholar 

  64. ISO 11132 (2012) Sensory analysis. Methodology. Guidelines for monitoring the performance of a quantitative sensory panel (ISO 11132:2012). International Organization for Standardization. Geneva. Switzerland

  65. Rosaria R, Vestergaard JS, Kompany-Zareh M, Bredie WL (2011) Monitoring panel performance within and between sensory experiments by multi-way analysis. In: Fichet B, Piccolo D, Verde R, Vichi M (eds) Classification and multivariate analysis for complex data structures. Springer, Berlin, pp 335–342

    Google Scholar 

  66. García-Gómez B, Romero-Rodríguez A, Vázquez-Odériz L et al (2019) Sensory quality and consumer acceptance of skim yoghurt produced with transglutaminase at pilot plant scale. Int J Dairy Technol 72:388–394. https://doi.org/10.1111/1471-0307.12595

    Article  CAS  Google Scholar 

  67. García-Gómez B, Romero-Rodríguez A, Vázquez-Odériz L et al (2018) Physicochemical evaluation of low-fat yoghurt produced with microbial transglutaminase. J Sci Food Agric 98:5479–5485. https://doi.org/10.1002/jsfa.9092

    Article  CAS  PubMed  Google Scholar 

  68. Montouto-Graña M, Fernández-Fernández E, Vázquez-Odériz ML, Romero-Rodríguez MA (2002) Development of a sensory profile for the specific denomination “Galician potato”. Food Qual Prefer 13:99–106. https://doi.org/10.1016/S0950-3293(01)00066-0

    Article  Google Scholar 

  69. Arias-Carmona MD, Romero-Rodríguez MA, Muñoz-Ferreiro N, Vázquez-Odériz ML (2012) Sensory analysis of protected geographical indication products: an example with turnip greens and tops. J Sens Stud 27:482–489. https://doi.org/10.1111/joss.12013

    Article  Google Scholar 

  70. Ordóñez-Santos LE, Arbones-Maciñeira E, Fernández-Perejón J et al (2009) Comparison of physicochemical, microscopic and sensory characteristics of ecologically and conventionally grown crops of two cultivars of tomato (Lycopersicon esculentum mill.). J Sci Food Agric 89:743–749. https://doi.org/10.1002/jsfa.3505

    Article  CAS  Google Scholar 

  71. Bárcenas P, Elortondo FP, Albisu M (2000) Selection and screening of a descriptive panel for ewes milk cheese sensory profiling. J Sens Stud 15:79–99

    Article  Google Scholar 

  72. Oliveira AR, Sykes AV, Hachero-Cruzado I et al (2015) A sensory and nutritional comparison of mussels (Mytilus sp.) produced in NW Iberia and in the Armona offshore production area (Algarve, Portugal). Food Chem 168:520–528. https://doi.org/10.1016/j.foodchem.2014.07.082

    Article  CAS  PubMed  Google Scholar 

  73. Carbonell L, Izquierdo L, Costell E (2002) Sensory profiling of cooked gilthead sea bream (Sparus aurata): sensory evaluation procedures and panel training. Food Sci Technol Int 8:169–177. https://doi.org/10.1106/108201302026641

    Article  Google Scholar 

  74. Carbonell L, Izquierdo L, Carbonell I (2007) Sensory analysis of Spanish mandarin juices. Selection of attributes and panel performance. Food Qual Prefer 18:329–341. https://doi.org/10.1016/j.foodqual.2006.02.008

    Article  Google Scholar 

  75. Ares G, Bruzzone F, Giménez A (2011) Is a consumer panel able to reliably evaluate the texture of dairy desserts using unstructured intensity scales? evaluation of global and individual performance. J Sens Stud 26:363–370. https://doi.org/10.1111/j.1745-459X.2011.00352.x

    Article  Google Scholar 

  76. Sipos L, Gere A, Szöllosi D et al (2013) Sensory evaluation and electronic tongue for sensing flavored mineral water taste attributes. J Food Sci 78:S1602–S1608. https://doi.org/10.1111/1750-3841.12178

    Article  CAS  PubMed  Google Scholar 

  77. Györey A, Gere A, Kókai Z et al (2012) Effect of sample presentation protocols on the performance of a margarine expert panel. Acta Aliment 41:62–72. https://doi.org/10.1556/AAlim.41.2012.Suppl.6

    Article  Google Scholar 

  78. Peltier C, Brockhoff PB, Visalli M, Schlich P (2014) The MAM-CAP table : a new tool for monitoring panel performances. Food Qual Prefer 32:24–27. https://doi.org/10.1016/j.foodqual.2013.07.004

    Article  Google Scholar 

  79. Duran A. N, Hoppenreys M, Kermarrec C (2017) Evaluation of the performances of the panel. Avaliable in: https://sensominer.free.fr/studies/duran_hoppenreys_kermarrec_short.doc

  80. Lea P, Næs T, Rødbotten M (1997) Analysis of variance for Sensory Data. Editorial John Wiley & Sons Inc, Chichester

    Google Scholar 

  81. Lyon BG (1980) Sensory profiling of canned boned chicken: sensory evaluation procedures and data analysis. J Food Sci 45:1341–1346. https://doi.org/10.1111/j.1365-2621.1980.tb06551.x

    Article  Google Scholar 

  82. Ritvanen T, Lampolahti S, Lilleberg L et al (2005) Sensory evaluation, chemical composition and consumer acceptance of full fat and reduced fat cheeses in the Finnish market. Food Qual Prefer 16:479–492. https://doi.org/10.1016/j.foodqual.2004.10.001

    Article  Google Scholar 

  83. Samson A, Shaojiang C, Zhao J (2004) Formation of bitter peptides during ripening of ovine milk cheese made with different coagulants. Le Lait, INRA Ed 84:567–578. https://doi.org/10.1051/lait

    Article  Google Scholar 

  84. Prados F, Pino A (2007) Original article effect of a powdered vegetable coagulant from cardoon Cynara cardunculus in the accelerated ripening of Manchego cheese. Int J Food Sci Technol 42:556–561. https://doi.org/10.1111/j.1365-2621.2006.01271.x

    Article  CAS  Google Scholar 

  85. Karzan TM, Nawal HS, Ashna TA (2016) The effect of microbial transglutaminase enzyme on some physicochemical and sensory properties of goat’s whey cheese. Int Food Res J 23:688–693

    CAS  Google Scholar 

  86. Frøst MB, Janhøj T (2007) Understanding creaminess. Int Dairy J 17:1298–1311. https://doi.org/10.1016/j.idairyj.2007.02.007

    Article  CAS  Google Scholar 

  87. Konuklar G, Inglett GE, Warner K, Carriere CJ (2004) Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheeses: textural properties by instrumental methods and sensory panels. Food Hydrocoll 18:535–545. https://doi.org/10.1016/j.foodhyd.2003.08.010

    Article  CAS  Google Scholar 

  88. Adhikari K, Heymann H, Huff HE (2003) Textural characteristics of lowfat, fullfat and smoked cheeses: sensory and instrumental approaches. Food Qual Prefer 14:211–218. https://doi.org/10.1016/S0950-3293(02)00067-8

    Article  Google Scholar 

Download references

Acknowledgements

The financial support of Ministerio de Ciencia e Innovación (MICINN) (Spain) for this work (project RTC2014-1835–2) is also acknowledged.

Author information

Authors and Affiliations

  1. Department of Analytical Chemistry, Faculty of Veterinary Science, University of Santiago de Compostela, 27002, -Lugo, Spain

    Belén García-Gómez, Lourdes Vázquez-Odériz, Ángeles Romero-Rodríguez & Manuel Vázquez

  2. Department of Statistics, Mathematical Analysis and Optimization, University of Santiago de Compostela, 27002, Lugo, Spain

    Nieves Muñoz-Ferreiro

Authors
  1. Belén García-Gómez
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Lourdes Vázquez-Odériz
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Nieves Muñoz-Ferreiro
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Ángeles Romero-Rodríguez
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Manuel Vázquez
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Manuel Vázquez.

Ethics declarations

Conflict of interest:

The authors declare that there is no conflict of interest.

Compliance with ethics requirements: The research does not include any human subjects and animal experiments.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

García-Gómez, B., Vázquez-Odériz, L., Muñoz-Ferreiro, N. et al. Rennet type and microbial transglutaminase in cheese: effect on sensory properties. Eur Food Res Technol 246, 513–526 (2020). https://doi.org/10.1007/s00217-019-03418-6

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-019-03418-6

Keywords

Search

Navigation