Влияние различных молокосвертывающих ферментов на процесс изготовления полутвердых сыров

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.

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