foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2022-5-2-164-171foodsyst-164Research ArticleСтатьиEffect of the recombinant chymosins of different origins on production process of soft cheeseВлияние рекомбинантных химозинов разного типа на процесс производства мягкого сыраhttps://orcid.org/0000-0003-4443-7573МягконосовД. С.MyagkonosovD. S.

Мягконосов Дмитрий Сергеевич — кандидат технических наук, старший научный сотрудник, руководитель направления исследований по прикладной биохимии и энзимологии

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19

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

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

https://orcid.org/0000-0002-5663-3662СмыковИ. Т.SmykovI. T.

Смыков Игорь Тимофеевич — доктор технических наук, главный научный сотрудник, Отдел физической химии

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19

Igor T. Smykov, Doctor of Technical Sciences, Chief Researcher, Department of Physical Chemisry

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

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

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

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19

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

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

d.abramov@fncps.ruhttps://orcid.org/0000-0003-3587-4050ДелицкаяИ. Н.DelitskayaI. N.

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

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19

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

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

https://orcid.org/0000-0002-4904-6152КраюшкинаВ. Н.KrayushkinaV. N.

Краюшкина Валентина Николаевна — младший научный сотрудник, отдел биохимии

152613, Ярославская область, г. Углич, Красноармейский бульвар, 19

Valentina N.  Krayushkina, Junior Researcher, Department of Biochemistry

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Всероссийский научно-исследовательский институт маслоделия и сыроделияРоссияAll-Russian Scientific Research Institute of Butter- and CheesemakingRussian Federation20221107202252164171Copyright © Myagkonosov D.S., Smykov I.T., Abramov D.V., Delitskaya I.N., Krayushkina V.N., 20222022Мягконосов Д.С., Смыков И.Т., Абрамов Д.В., Делицкая И.Н., Краюшкина В.Н.Myagkonosov D.S., Smykov I.T., Abramov D.V., Delitskaya I.N., Krayushkina V.N.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/164

The effect of milk-clotting enzymes (MCE) with different milk-clotting activity (MCA) and proteolytic activity (PA) based on recombinant calf chymosins (Chy-max® Extra: MCA=554 IMCU/g; PA=0.71 UA/g), camel (Chymax® M: MCA=904 IMCU/g; PA=0.68 PA units/g) and “modified” chymosin (Chy-max® Supreme: MCA=912 IMCU/g; PA=0.26 PA units/g) on the duration of milk coagulation, the composition of whey and fresh cheeses in the production of soft cheese of the Italian type Crescenza at a dose of MCE equal to 1500, 2500 and 3500 IMCU per 100 kg of milk was studied. With an equal introduction dose, the shortest average duration of curd formation is noted for Chy-max Supreme MCE (15.0–27.5 min), long one — for Chy-max M MCE (17.0–31.0 min), and the longest one — for MCE Chy-max Extra (18.0–35.5 min). There was no statistically significant effect (p<0.05) of the type and dose of MCE on the total duration of cheese processing, as well as on the content of fat, protein and dry matter of whey. The type and dose of MCE had an impact on the properties of fresh cheeses: cheese options produced with the maximum dose of Chy-max Supreme had a statistically significant (p><0.05) higher average dry matter content (49.61%) than cheese options made with minimal doses of MCE (47.64–47.91%).>< 0.05) of the type and dose of MCE on the total duration of cheese processing, as well as on the content of fat, protein and dry matter of whey. The type and dose of MCE had an impact on the properties of fresh cheeses: cheese options produced with the maximum dose of Chy-max Supreme had a statistically significant (p<0.05) higher average dry matter content (49.61%) than cheese options made with minimal doses of MCE (47.64–47.91%).> <0.05) of the type and dose of MCE on the total duration of cheese processing, as well as on the content of fat, protein and dry matter of whey. The type and dose of MCE had an impact on the properties of fresh cheeses: cheese options produced with the maximum dose of Chy-max Supreme had a statistically significant (p<0.05) higher average dry matter content (49.61%) than cheese options made with minimal doses of MCE (47.64–47.91%).><0.05) higher average dry matter content (49.61%) than cheese options made with minimal doses of MCE (47.64–47.91%).

Исследовано влияние молокосвертывающих ферментов (МФ), обладающих разной молокосвертывающей активностью (МСА) и протеолитической активностью (ПА), на основе рекомбинантных химозинов теленка (Chy-max® Extra: МСА= 554 IMCU/г; ПА= 0,71 ед. ПА/г), верблюда (Chy-max® M: МСА= 904 IMCU/г; ПА= 0,68 ед. ПА/г) и модифицированного химозина (Chy-max® Supreme: МСА= 912 IMCU/г; ПА= 0,26 ед. ПА/г) на продолжительность свертывания молока, а  также на состав сыворотки и  свежих сыров при производстве мягкого сыра итальянского типа Кресченца при дозе внесения МФ, равной 1 500, 2 500 и 3 500 IMCU на 100 кг молока. При равной дозе внесения наименьшая средняя продолжительность образования сгустка отмечается у МФ Chy-max Supreme (15,0–27,5 мин), большая — у МФ Chy-max M (17,0– 31,0 мин) и наибольшая — у МФ Chy-max Extra (18,0–35,5 мин). Отсутствовало статистически значимое влияние (p < 0,05) типа и дозы МФ на общую продолжительность изготовления сыров, а также на содержание жира, белка и сухого вещества сыворотки. Тип и доза МФ оказали влияние на свойства свежих сыров: варианты сыров, произведенные с максимальной дозой Chy-max® Supreme, имели статистически достоверно (p < 0,05) большее среднее содержание сухого вещества (49,61%), чем варианты сыров, произведенные с минимальными дозами исследованных МФ (47,64–47,91%).

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