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
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.
Supporting agencies: The article was published as part of the research topic No. 0585–2019–0011 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.
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
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
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
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
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
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 citations:
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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