foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2023-6-4-477-487foodsyst-339Research ArticleСтатьиInfluence of different milk-clotting enzymes on the quality and shelf life of semihard cheesesВлияние различных молокосвертывающих ферментов на качество и сроки хранения 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/0000-0001-8326-1932АбрамовД. 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.: +7–910–970–42–97

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.:+ 7–910–970–42–97

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 Tel.: +7–48532–98–1–28

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

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

i.delitskaya@fncps.ruhttps://orcid.org/0000-0003-4061-363XБухаринаГ. Б.BukcharinaG. B.

Бухарина Галина Борисовна — младший научный  сотрудник, отдел физической химии

152613, Ярославская область, Углич, Красноармейский  бульвар, 19 Teл.: +7–48532–98–1–22

Galina B. Bukcharina, Junior Researcher, Department of Physical Biochemistry

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl  Region, Tel.: +7–48532–98–1–22

g.bukharina@fncps.ruВсероссийский научно-исследовательский институт маслоделия и сыроделияРоссияAll-Russian Scientific Research Institute of Butter- and CheesemakingRussian Federation20231401202464477487Copyright © Myagkonosov D.S., Abramov D.V., Delitskaya I.N., Bukcharina G.B., 20242024Мягконосов Д.С., Абрамов Д.В., Делицкая И.Н., Бухарина Г.Б.Myagkonosov D.S., Abramov D.V., Delitskaya I.N., Bukcharina G.B.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/339

The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recombinant origin (Chy-max Extra and Chy-max Supreme), at an introduction dose of MCE of 1,500 to 6,000 IMCU per 100 kg of milk. In cheeses at the age of 7, 60, and 150 days, pH, the degree of proteolysis, the content of peptides with a mass of 1–5 kDa, and the compressive stress at fracture were determined. Cheeses produced with a dose of MCE of 5,000–6,000 IMCU/100 kg of milk had a substantially (p<0.05) lower pH compared to cheeses made with doses of MCEs of 1,500–3,000 IMCU/100 kg of milk. At the same time points, there were no significant differences (p>0.05) in the degree of proteolysis between cheeses made using diverse types of MCEs at the same dose. The exceptions were cheeses produced with Chy-max Supreme, which had a substantially (p<0.05) lower level of proteolysis. Sensory assessment of the bitter taste intensity in cheeses is proportional to the content of peptides with a molecular weight of 1–5 kDa. With an increase in the MCE dose, the content of peptides with a molecular weight of 1 to 5 kDa increases in cheese. Chy-max Supreme forms the least number of bitter peptides in cheeses (p<0.05). There are no significant differences (p<0.05) in the magnitude of the compressive stress at fracture between the cheese variants produced with the same MCE doses of diverse types at the same time points.

Исследовали полутвердые сыры изготовленные с молокосвертывающими ферментами (МФ) животного происхождения (Naturen Extra с массовой долей химозина 95%, «Говяжий пепсин» с массовой долей химозина 10%), микробного происхождения (Fromase 750 XLG) и рекомбинантного происхождения (Chy-max Extra и Chy-max Supreme), при дозе внесения МФ от 1500 до 6000 IMCU на 100 кг молока. В сырах в возрасте 7, 60 и 150 сут определяли рН, степень протеолиза, содержание пептидов с массой 1–5 кДа, напряжение сжатия при разрушении. Сыры, изготовленные с дозой МФ 5000–6000 IMCU/100 кг молока, имели достоверно (p<0,05) более низкий уровень рН в сравнении с сырами, произведёнными с дозами МФ 1500–3000 IMCU/100 кг молока. В одинаковые моменты времени, отсутствовали достоверные отличия (p>0,05) по степени протеолиза между сырами, изготовленными с использованием МФ разного типа в одинаковой дозе. Исключением были сыры, изготовленные с МФ Chy-max Supreme, в которые имели достоверно (p<0,05) более низкий уровень протеолиза. Сенсорная оценка интенсивности горького вкуса в сырах пропорциональна содержанию в них пептидов с молекулярной массой 1–5 кДа. При повышении дозы внесения МФ, в сырах повышается содержание пептидов с молекулярной массой от 1 до 5 кДа. МФ Chy-max Supreme образует в сырах наименьшее количество горьких пептидов (p<0,05). Отсутствуют достоверные отличия (p<0,05) по величине напряжение сжатия при разрушении между вариантами сыров выработанных с одинаковыми дозами МФ разных типов в одинаковые моменты времени.

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