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THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES

https://doi.org/10.21323/2618-9771-2020-3-3-42-50

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Abstract

The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel chymosin, Fromase® TL based on Rhizomucor miehei protease) on the physicochemical, functional properties and shelf life of pizza-cheeses was studied. When using a low dose of milk-clotting enzymes (MCE) for milk coagulation (250–1100 IMCU per 100 kg of milk), cheeses were obtained with an increased moisture content (55–57%), excessive acidity (pH 4.8–4.9) and texture defects (incoherent, crumbly, with separation of free moisture). This is due to the formation of a weak curd, which releases moisture poorly during processing. The use of an increased dose of MCE makes it possible to obtain a denser curd, better releasing moisture. Cheese produced with a high dose of milk-clotting enzymes (2000–2800 IMCU per 100 kg of milk) had a lower moisture content (52–53%) and lower acidity (pH 5.0–5.1). The protein matrix is more hydrated in these cheeses, which ensures its better water holding capacity and a more homogeneous and cohesive texture. The use of an increased dose of MCE with a high total proteolytic activity (Fromase) gives undesirable consequences in the form of accelerated proteolysis of cheese mass proteins, rapid loss of functional properties of the cheese, and a decrease in the shelf life of cheese (less than 60 days). Cheese production using an increased dose of MCE with a low level of total proteolytic activity (Chy-max M) allows achieving a low level of proteolysis during cheese ripening and increasing its shelf life.

About the Authors

D. S. Myagkonosov
All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Dmitry S. Myagkonosov — candidate of technical sciences, leading researcher, head of research department in applied biochemistry and enzymology

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19. Tel .: + 7–915–973–63–13



V. A. Mordvinova
All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Valentina A. Mordvinova — candidate of technical sciences, leading researcher, head of research on cheesemaking technology and whey processing

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19. Tel .: + 7–915–970–36–38



I. N. Delitskaya
All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Irina N. Delitskaya — candidate of technical sciences, leading researcher, department of cheesemaking

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19. Tel .: + 7–48532–98–1–28



D. V. Abramov
All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Dmitry V. Abramov — candidate of biological sciences, leading researcher, head of biochemical research in cheesemaking and buttermaking

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19. Tel .: + 7–910–970–42–97



E. G. Ovchinnikova
All-Russian Scientific Research Institute of Butter- and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RAS
Russian Federation

Elena G.  Ovchinnikova — researcher, department of biochemistry

152613, Yaroslavl Region, Uglich, Krasnoarmeysky Boulevard, 19. Tel .: + 7–48532–98–1–94



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For citation:


Myagkonosov D.S., Mordvinova V.A., Delitskaya I.N., Abramov D.V., Ovchinnikova E.G. THE INFLUENCE OF MILK-CLOTTING ENZYMES ON THE FUNCTIONAL PROPERTIES OF PIZZA-CHEESES. Food systems. 2020;3(3):42-50. https://doi.org/10.21323/2618-9771-2020-3-3-42-50

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