Influence of different milk-clotting enzymes on the process of producing soft cheeses
The effect of the type of milk clotting enzyme (MCE) on the duration of milk coagulation, parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese such as “Lyubitel'skiy” were investigated. Three brands of MCE of different origins were invest...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2021-10-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/125 |
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| author | D. S. Myagkonosov I. T. Smykov D. V. Abramov I. N. Delitskaya V. N. Krayushkina |
| author_facet | D. S. Myagkonosov I. T. Smykov D. V. Abramov I. N. Delitskaya V. N. Krayushkina |
| author_sort | D. S. Myagkonosov |
| collection | DOAJ |
| description | The effect of the type of milk clotting enzyme (MCE) on the duration of milk coagulation, parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese such as “Lyubitel'skiy” were investigated. Three brands of MCE of different origins were investigated: Marzyme® (MCE of microbial origin based on Rhizomucor miehei protease), Naturen® (calf rennet) and Chy-max® M (recombinant camel chymosin). It was established that MCEs had different ratios of milk clotting activity (MCA) to total proteolytic activity (PA). It was determined that the MCA/PA ratio, which characterizes the degree of specificity of the MCE action with regard to kappa-casein, in Chy-max M 1000 is ~7 times higher than that of Naturen and ~50 times higher than that of Marzyme. Such differences did not lead to a negative effect when using the Marzyme preparation in the production of soft cheeses. There were no statistically significant differences in the amount of dry matter loss of the curd into the whey, physicochemical parameters and output between the variants of cheeses made with the studied brands of MCE. Shorter duration of milk clotting (16.5 min) was observed with Marzyme than with MCE of Naturen (20.5 min) and Chy-max M (22.5 min). The results of the coagulation duration were explained by the stimulation of the activity of MCE of microbial origin, by the pH level of milk before coagulation (below pH 6.4). It was shown that modern MCEs of microbial origin could be recommended as a cost-effective replacement for more expensive rennet and recombinant chymosins in the production of soft and fresh cheeses. |
| format | Article |
| id | doaj-art-c42332f9ec0042efa1bdf860ec197330 |
| institution | DOAJ |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2021-10-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-c42332f9ec0042efa1bdf860ec1973302025-08-20T02:49:25ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722021-10-014320421210.21323/2618-9771-2021-4-3-204-212108Influence of different milk-clotting enzymes on the process of producing soft cheesesD. S. Myagkonosov0I. T. Smykov1D. V. Abramov2I. N. Delitskaya3V. N. Krayushkina4All-Russian Scientific Research Institute of Butter- and CheesemakingAll-Russian Scientific Research Institute of Butter- and CheesemakingAll-Russian Scientific Research Institute of Butter- and CheesemakingAll-Russian Scientific Research Institute of Butter- and CheesemakingAll-Russian Scientific Research Institute of Butter- and CheesemakingThe effect of the type of milk clotting enzyme (MCE) on the duration of milk coagulation, parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese such as “Lyubitel'skiy” were investigated. Three brands of MCE of different origins were investigated: Marzyme® (MCE of microbial origin based on Rhizomucor miehei protease), Naturen® (calf rennet) and Chy-max® M (recombinant camel chymosin). It was established that MCEs had different ratios of milk clotting activity (MCA) to total proteolytic activity (PA). It was determined that the MCA/PA ratio, which characterizes the degree of specificity of the MCE action with regard to kappa-casein, in Chy-max M 1000 is ~7 times higher than that of Naturen and ~50 times higher than that of Marzyme. Such differences did not lead to a negative effect when using the Marzyme preparation in the production of soft cheeses. There were no statistically significant differences in the amount of dry matter loss of the curd into the whey, physicochemical parameters and output between the variants of cheeses made with the studied brands of MCE. Shorter duration of milk clotting (16.5 min) was observed with Marzyme than with MCE of Naturen (20.5 min) and Chy-max M (22.5 min). The results of the coagulation duration were explained by the stimulation of the activity of MCE of microbial origin, by the pH level of milk before coagulation (below pH 6.4). It was shown that modern MCEs of microbial origin could be recommended as a cost-effective replacement for more expensive rennet and recombinant chymosins in the production of soft and fresh cheeses.https://www.fsjour.com/jour/article/view/125milk-clotting enzymesenzymatic coagulationsoft cheesecheese wheycheese yield |
| spellingShingle | D. S. Myagkonosov I. T. Smykov D. V. Abramov I. N. Delitskaya V. N. Krayushkina Influence of different milk-clotting enzymes on the process of producing soft cheeses Пищевые системы milk-clotting enzymes enzymatic coagulation soft cheese cheese whey cheese yield |
| title | Influence of different milk-clotting enzymes on the process of producing soft cheeses |
| title_full | Influence of different milk-clotting enzymes on the process of producing soft cheeses |
| title_fullStr | Influence of different milk-clotting enzymes on the process of producing soft cheeses |
| title_full_unstemmed | Influence of different milk-clotting enzymes on the process of producing soft cheeses |
| title_short | Influence of different milk-clotting enzymes on the process of producing soft cheeses |
| title_sort | influence of different milk clotting enzymes on the process of producing soft cheeses |
| topic | milk-clotting enzymes enzymatic coagulation soft cheese cheese whey cheese yield |
| url | https://www.fsjour.com/jour/article/view/125 |
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