Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses
https://doi.org/10.21323/2618-9771-2022-5-3-239-248
Abstract
The effect of the type (bovine chymosin (Chy-max Extra), camel chymosin (Chy-max M), and modified camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk-clotting enzyme (MCE) on the proteolysis degree, microstructure, rheological and sensory properties of Crescenza soft cheese was studied. The proteolysis degree of cheeses was directly proportional to the general proteolytic activity (PA) and dose of the MCEs added into milk during the cheese production. With an equal dose of the MCEs added into milk, the highest level of proteolysis was noted in the cheese options produced with recombinant bovine chymosin (Chy-max Extra). There were no statistically significant differences (p > 0.05) in the proteolysis degree between the cheese options made with the same doses of the camel chymosin (Chy-max M) and modified chymosin (Chymax Supreme). After 21 days of storage, the cheeses with Chy-max Extra MCE had the most plastic consistency, while the cheeses with Chy-max Supreme MCE had the hardest and most elastic one. Cheeses produced with Chy-max M MCE occupied an intermediate position in terms of consistency density. Recombinant MCEs based on camel chymosin (Chy-max M) and modified chymosin (Chy-max Supreme) with low level of PA, may be recommended for use in the production of soft cheeses. This will extend the shelf life of cheeses by slowing-down the plasticization rate of their consistency.
Keywords
soft cheese,
milk-clotting enzymes,
recombinant chymosin,
proteolysis,
bitter taste,
rheology,
microstructure
Supporting agencies: The article was prepared as part of the research under the state assignment No. FNEN-2019–0010 of the V. M. Gorbatov Federal Research Center for Food Systems of the Russian Academy of Sciences.
About the Authors
D. S. Myagkonosov
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation
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
Tel.: +7–915–973–63–13
D. V. Abramov
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation
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
Tel.:+ 7–910–970–42–97
I. N. Delitskaya
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation
Russian Federation
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
G. B. Bukcharina
All-Russian Scientific Research Institute of Butter- and Cheesemaking
Russian Federation
Russian Federation
Galina B. Bukcharina, Junior Researcher, Department of Physical Biochemistry
19, Krasnoarmeysky Boulevard, Uglich, 152613, Yaroslavl Region
Tel.: +7–48532–98–1–22
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For citations:
Myagkonosov D.S., Abramov D.V., Delitskaya I.N., Bukcharina G.B. Effect of the recombinant chymosins of different origins on the quality and shelf life of soft cheeses. Food systems. 2022;5(3):239-248. https://doi.org/10.21323/2618-9771-2022-5-3-239-248
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