Влияние различных молокосвертывающих ферментов на качество и сроки хранения полутвердых сыров

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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