Cheese Yield via Controlled Transglutaminase Crosslinking

The patent applies partial action by adding transglutaminase at a controlled, sub-optimal concentration (0.1-1.0 U/mL, preferably 0.3-0.7 U/mL) rather than excessive amounts. This partial enzyme activity achieves sufficient protein crosslinking to increase cheese yield while avoiding over-crosslinking that would inhibit rennet coagulation and create tough texture. The enzyme concentration is deliberately limited to prevent harmful effects.

The patent changes the pH parameter by adding acid (lowering pH to 4.5-5.5) to deactivate transglutaminase activity before rennet coagulation. This parameter change stops the crosslinking reaction at the desired level, preventing further inhibition of coagulation enzymes and ensuring proper cheese curd formation while maintaining the beneficial yield enhancement from the crosslinking that occurred at the controlled pH range.

The patent applies preliminary anti-action by adding acid to lower pH and deactivate transglutaminase before the ripening stage begins. This preliminary deactivation prevents the enzyme from remaining active during ripening, thereby avoiding the harmful continuous crosslinking that would cause texture toughening and organoleptic defects while preserving the beneficial protein network stability established during coagulation.

The patent uses pH parameter change (lowering to 4.5-5.5 through acid addition) to control transglutaminase activity. This parameter change creates an environment where the enzyme is deactivated at the appropriate stage, preventing harmful continued crosslinking during ripening that would deteriorate taste, aroma, and texture, while maintaining sufficient crosslinking for proper cheese structure.