foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-1-103-116foodsyst-234Research ArticleСтатьиInfluence of different milk-clotting enzymes on the process of producing semihard cheesesВлияние различных молокосвертывающих ферментов на процесс изготовления полутвердых сыровhttps://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, Углич, Красноармейский бульвар, 19

Teл.: +7–915–973–63–13

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

Tel.: +7–915–973–63–13

d.myagkonosov@fncps.ruhttps://orcid.org/0000-0002-5663-3662СмыковИ. Т.SmykovI. T.

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

152613, Ярославская область, Углич, Красноармейский бульвар, 19

Teл.: +7–915–973–63–13

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

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Tel.: +7–915–973–63–13

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, Углич, Красноармейский бульвар, 19

Teл.: +7–915–973–63–13

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

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Tel.: +7–915–973–63–13

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, Углич, Красноармейский бульвар, 19

Teл.: +7–915–973–63–13

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

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Tel.: +7–915–973–63–13

i.delitskaya@fncps.ruhttps://orcid.org/0000-0003-4891-4330ОвчинниковаЕ. Г.OvchinnikovaE. G.

Овчинникова Елена Григорьевна — научный сотрудник, отдел биохимии

152613, Ярославская область, Углич, Красноармейский бульвар, 19

Teл.: +7–915–973–63–13

Elena G. Ovchinnikova, Researcher, Department of Biochemistry

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region

Tel.: +7–915–973–63–13

e.ovchinnikova@fncps.ruВсероссийский научно-исследовательский институт маслоделия и сыроделияРоссияAll-Russian Scientific Research Institute of Butter- and CheesemakingRussian Federation20230904202361103116Copyright © Myagkonosov D.S., Smykov I.T., Abramov D.V., Delitskaya I.N., Ovchinnikova E.G., 20232023Мягконосов 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/234

The effect of milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosins of 95%, “Bovine Pepsin” with a mass fraction of chymosin of 10%), as well as MCEs of microbial origin (Fromase 750 XLG) and recombinant origin (Chy-max Extra and Chy-max Supreme) on the duration of milk coagulation and processing of cheese curd, as well as on the composition of whey and fresh cheeses in the manufacture of semihard cheeses, at an introduction dose of MCE of 1,500 to 6,000 IMCU per 100 kg of milk. Increasing the MCE dose from 1,500 to 2,000–3,000 IMCU/100 kg of milk leads to a decrease in the coagulation duration by an average of 20 min (p<0.05). A further increase in the MCE dose to 5,000–6,000 IMCU/100 kg of milk does not lead to a reduction in the coagulation duration. With equal introduction doses, MCE brands of Fromase and “Pepsin” show greater losses of fat (by 0.15–0.60%) and dry matter (by 0.30–0.50%) in whey than MCEs of Naturen brands, Chymax Extra and Chy-max Supreme. Cheese variants made using different types and doses of MCEs did not have statistically accurate differences in the content of dry matter, fat, protein, salt and pH (p>0.05). The use of MCEs of Naturen, Chy-max Extra and Chy-max Supreme brands at a dosage of 5,000–6,000 IMCU/100 kg of milk gives an average of 1.5% higher actual cheese yield compared to MCEs of the Fromase and “Pepsin” brands at an introduction dose of 1500 IMCU/100 kg of milk.

Исследовано влияние молокосвертывающих ферментов (МФ) животного происхождения (Naturen Extra с массовой долей химозина 95%, «Говяжий пепсин» с массовой долей химозина 10%), а также МФ микробного происхождения (Fromase 750 XLG) и  рекомбинантного происхождения (Chy-max Extra и  Chy-max Supreme) на продолжительность свертывания молока и обработки сырного сгустка, а также на состав сыворотки и свежих сыров при изготовлении полутвердых сыров, в дозе внесения МФ, равной от 1500 до 6000 IMCU на 100 кг молока. Повышение дозы МФ от 1500 до 2000–3000 IMCU/100 кг молока приводит к уменьшению времени свертывания в среднем на 20 мин (p < 0,05). Дальнейшее повышение дозы МФ до 5000–6000 IMCU/100 кг молока не приводит к сокращению продолжительности свертывания. При равных дозах внесения у МФ марок Fromase и «Пепсин» отмечаются большие потери жира (на 0,15–0,60%) и сухих веществ (на 0,30–0,50%) в сыворотку, чем у МФ марок Naturen, Chy-max Extra и Chy-max Supreme. Варианты сыров, изготовленные с использованием разных типов и доз МФ, не имели статистически достоверных отличий по содержанию сухого вещества, жира, белка, соли и по уровню рН (p > 0,05). Применение МФ марок Naturen, Chy-max Extra и Chy-max Supreme в дозировке 5000–6000 IMCU/100 кг молока дает в среднем на 1,5% больший фактический выход сыра в сравнении с МФ марок Fromase и «Пепсин» при дозе внесения 1500 IMCU/100 кг молока.

молокосвертывающие ферментыферментативное свертываниеполутвердые сырыподсырная сывороткавыход сыраMilk-clotting enzymesenzymatic coagulationsemihard cheesecheese wheycheese yieldСтатья подготовлена в рамках выполнения исследований по государственному заданию № FNEN‑2019–0010 Федерального научного центра пищевых систем им. В. М. Горбатова Российской академии наук.The article was published as part of the research topic No. FNEN‑2019–0010 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.ReferencesFox, P. F., Cogan, T. M., Guinee, T. P. (2017). Rennet-Induced Coagulation of Milk. Chapter in a book: Cheese: Chemistry, Physics and Microbiology. Elsevier: Academic Press, 2017. https://doi.org/10.1016/B978–0–12–417012–4.00005–3. Fox, P. F., Cogan, T. M., Guinee, T. P. (2017). Rennet-Induced Coagulation of Milk. Chapter in a book: Cheese: Chemistry, Physics and Microbiology. 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The authors declare that there are no conflicts of interest present.