foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2021-4-4-286-293foodsyst-137Research ArticleСтатьиInfluence of milk-clotting enzymes of animal and microbial origin on the quality and shelf life of soft cheesesВлияние молокосвертывающих ферментов животного и микробного происхождения на качество и срок хранения мягких сыровhttps://orcid.org/0000-0003-4443-7573МягконосовД. С.MyagkonosovD. S.

Мягконосов Дмитрий Сергеевич — кандидат технических наук, ведущий научный сотрудник, заведующий отделом прикладной биохимии и экзимологии

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19Teл.: +7–915–973–63–13

Dmitry S. Myagkonosov, Сandidate of Technical Sciences, Leading Researcher, Head of Research Department in Applied Biochemistry and Enzymology

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl RegionTel.: +7–915–973–63–13

mds-mail@mail.ruhttps://orcid.org/0000-0002-5663-3662СмыковИ. Т.SmykovI. T.

Смыков Игорь Тимофеевич — доктор технических наук, главный научный сотрудник

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19Тел.: +7–48532–9–81–21

Igor T. Smykov, Doctor of Technical Sciences, Chief Research Scientist

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl RegionTel.: +7–48532–9–81–21

i_smykov@mail.ruhttps://orcid.org/0000-0001-8326-1932АбрамовД. В.AbramovD. V.

Абрамов Дмитрий Васильевич — кандидат биологических наук, ведущий научный сотрудник, руководитель направления биохимических исследований по сыроделию и маслоделию

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19Teл.: +7–910–970–42–97

Dmitry V. Abramov, Candidate of Biological Sciences, Leading Researcher, Head of Biochemical Research in Cheesemaking and Buttermaking

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl RegionTel.:+ 7–910–970–42–97

uglich.dva@mail.ruhttps://orcid.org/0000-0003-3587-4050ДелицкаяИ. Н.DelitskayaI. N.

Делицкая Ирина Николаевна — кандидат технических наук, ведущий научный сотрудник, отдел сыроделия

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19Тел..: +7–48532–98–1–28

Irina N. Delitskaya, Candidate of Technical Sciences, Leading Researcher, Department of Cheesemaking

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl RegionTel.: +7–48532–98–1–28

irina_delickaya@mail.ruhttps://orcid.org/0000-0003-4891-4330ОвчинниковаЕ. Г.OvchinnikovaE. G.

Овчинникова Елена Григорьевна — научный сотрудник, отдел биохимии

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19Тел..: + 7–48532–98–1–94

Elena G. Ovchinnikova, Researcher, Department of Biochemistry

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl RegionTel.: + 7–48532–98–1–94

elenna.ov@mail.ruВсероссийский научно-исследовательский институт маслоделия и сыроделияРоссияAll-Russian Scientific Research Institute of Butter- and CheesemakingRussian Federation20210501202244286293Copyright © Myagkonosov D.S., Smykov I.T., Abramov D.V., Delitskaya I.N., Ovchinnikova E.G., 20222022Мягконосов Д.С., Смыков И.Т., Абрамов Д.В., Делицкая И.Н., Овчинникова Е.Г.Myagkonosov D.S., Smykov I.T., Abramov D.V., Delitskaya I.N., Ovchinnikova E.G.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/137

A comparative test was carried out for milk-clotting enzymes (MCE) of animal origin (Naturen® Extra), microbial origin (Marzyme®) and MCE based on recombinant camel chymosin (Chy-max® M) in the production of soft cheese “Lyubitelskiy”. By the end of the shelf life of the cheeses (12 days at a temperature of 3 ± 1 °C), differences were noted in the degree of proteolysis (DP) and the value of the complex modulus G*, which were the following ones for cheeses produced with MCE of the brands: Naturen® — DP = 17.86 ± 0.24%; G* = 4164 ± 587 Pa; Marzyme® — DP = 17.98 ± 0.49%; G* = 4581±786 Pa; Chy-max® M — DP = 9.85 ± 0.63%; G* = 7949 ± 1157 Pa. Cheeses made with Chy-max® M MCE had a denser texture than cheeses made with MCE of Naturen or Marzyme, which did not differ significantly in consistency. In the studied cheeses, the severity of the bitter taste was proportional to the content of water-soluble peptides with a mass of 0.5–3 kDa. Cheeses with Marzyme® MCE had a more intense bitterness than cheeses with Naturen® MCE. There was no bitter taste in cheeses produced with MCE of Chy-max® M. It was concluded that in the production of soft cheeses, recombinant camel chymosin can be used to increase the shelf life, and MCE of microbial origin can be recommended to replace more expensive MCE of animal origin.

Было проведено сравнительное испытание молокосвертывающих ферментов (МФ) животного происхождения (Naturen® Extra), микробного происхождения (Marzyme®) и МФ на основе рекомбинантного химозина верблюда (Chy-max® M) при производстве мягкого сыра «Любительский». К концу срока хранения сыров (12 сут при температуре 3 ± 1 °C) были отмечены различия по степени протеолиза (СП) и величине комплексного модуля сдвига G*, которые составили для сыров, произведенных с использованием МФ марки: Naturen® — СП = 17,86 ± 0,24%; G* = 4164 ± 587 Па; Marzyme ® — СП = 17,98 ± 0,49%; G* = 4581 ± 786 Па; Chy-max® M — СП = 9,85 ± 0,63%; G* = 7949 ± 1157 Па. Сыры, произведенные с применением МФ Chymax® M, обладали более плотной консистенцией, чем сыры, произведенные с использованием МФ Naturen или Marzyme, которые не имели существенных отличий в консистенции. В исследованных сырах степень выраженности горького вкуса была пропорциональна содержанию водорастворимых пептидов с массой 0,5–3 кДа. В сырах, произведенных с МФ Marzyme®, отмечалась более интенсивная горечь, чем в сырах, произведенных с МФ Naturen®. В сырах, произведенных с использованием Chy-max® M, не отмечалось горького вкуса. Были сделаны выводы, что при производстве мягких сыров рекомбинантный химозин верблюда может быть использован для увеличения срока хранения, а МФ микробного происхождения можно рекомендовать для замены более дорогостоящих МФ животного происхождения.

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The authors declare that there are no conflicts of interest present.