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Effect of the recombinant chymosins of different origins on production process of soft cheese

https://doi.org/10.21323/2618-9771-2022-5-2-164-171

Abstract

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%).

About the Authors

D. S. Myagkonosov
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation

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



I. T. Smykov
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation

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

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region



D. V. Abramov
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation

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

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region



I. N. Delitskaya
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation

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

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region



V. N. Krayushkina
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation

Valentina N.  Krayushkina, Junior Researcher, Department of Biochemistry

19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region



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Review

For citations:


Myagkonosov D.S., Smykov I.T., Abramov D.V., Delitskaya I.N., Krayushkina V.N. Effect of the recombinant chymosins of different origins on production process of soft cheese. Food systems. 2022;5(2):164-171. https://doi.org/10.21323/2618-9771-2022-5-2-164-171

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