Влияние молокосвертывающих ферментов животного и микробного происхождения на качество и срок хранения мягких сыров

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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