Research of improving the yied rate of cream cheese by adding transglutaminase

Transglutaminase can crosslink protein and improve production rate, by single factor experiment, TG was applied to cream cheese, with the addition of 0.004%、0.04% and 0.4%, by the way of starter and TG added at the same time, then add rennet;rennet and TG added at the same time after addition of starter;TG added after addtion of starter.TG suitable additives and add method was that starter and 0.04% TG were added at the same time, then rennet., because the quality and the yield rate of cheese was imrpoved while the chemical composition and pH measure up to standard.