Barnaul, Russian Federation
Barnaul, Russian Federation
Kemerovo, Kemerovo, Russian Federation
Barnaul, Russian Federation
VAC 4.3.5 Биотехнология продуктов питания и биологически активных веществ
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
The quality of the finished cheese depends on the process of obtaining a milk clot under the action of a milk-converting enzyme. Most types of cheeses can be produced using the full range of dairy coagulants available on the market. However, without taking into account their technological features, enterprises save pennies on the cost of enzymes and lose rubles on the quality of products. The main technological characteristics of rennet enzyme substitutes (proteolytic activity, sensitivity to Ca2+ ions, pH, temperature stability), important for regulating the coagulation process during cheese production, are investigated. Practical recommendations on the use of milk-clotting enzyme preparations are given.
cheese, microbial coagulant, recombinant chymosin, specific activity, nonspecific activity, sensitivity to Ca2+ ions and pH, thermal stability
1. Abramov, D. V. Perspektivy primeneniya kompleksnyh MFP dlya proizvodstva sozrevayuschih sychuzhnyh syrov / D. V. Abramov [i dr.] // Syrodelie i maslodelie. 2019. № 1. S. 24-26. https://doi.org/10.31515/2073-4018-2019-1-24-26; https:// elibrary.ru/yyiiwt
2. Belov, A. N. Molokosvertyvayuschie preparaty / A. N. Belov, V. V. El'chaninov, A. D. Koval' // Syrodelie i maslodelie. 2004. № 1. S. 14-16. https://elibrary.ru/qcblbd
3. El'chaninov, V. V. Kratkaya retrospektiva primeneniya i izucheniya molokosvertyvayuschih fermentov / V. V. El'chaninov // Syrodelie i maslodelie. 2011. № 5. S. 26-28.
4. Koroh, D. A. Fermentnye preparaty Moskovskogo zavoda sychuzhnogo fermenta. Sovremennoe sostoyanie / D. A. Koroh // Molochnaya promyshlennost' Sibiri: Sbornik materialov IV specializirovannogo kongressa (Barnaul, 26-27 oktyabrya 2004 g.). - Barnaul, 2004. S. 142-144.
5. Koval', A. D. Svoystva molokosvertyvayuschih preparatov i ih vliyanie na process sozrevaniya syra: dis. …kand. tehn. nauk: - Kemerovo, 2005. - 122 s.
6. Repelius, K. Coagulants produced by fermentation technology / K. Repelius // Aust. J. Dairy Technol. 1998. N 53. P. 124.
7. Rogelj, I. Recombinant Lamb Chymosin as an Alternative Coagulating Enzyme in Cheese Production / I. Rogelj [et al.] // J. Dairy Sci. 2001. N 84. P. 1020-1026. https://doi.org/10.3168/jds.S0022-0302(01)74561-4.
8. Kriger, A. V. Molokosvertyvayuschie fermenty, ispol'zuemye v syrodelii / A. V. Kriger, A. N. Belov // Sbornik tezisov VIII Cpecializirovannogo kongressa «Molochnaya promyshlennost' Sibiri». - Barnaul, 2012. - S. 96-101.
9. Kaverzneva, E. D. Standartnyy metod opredeleniya proteoliticheskoy aktivnosti dlya kompleksnyh preparatov proteaz // Prikladnaya biohimiya i mikrobiologiya. 1971. T. VII. Vyp. 2. S. 225-228.
10. Grishkova, A. V. Tehnologicheskie svoystva preparatov sychuzhnogo fermenta / A. V. Grishkova, A. Yu. Prosekov, A. D. Koval' // Syrodelie i maslodelie. 2024. № 4. S. 56-60. https://doi.org/10.21603/2073-4018-2023-4-9; https://elibrary.ru/itjfhf
11. Gorina, T. A. Innovacii v oblasti molokosvertyvayuschih fermentov / T. A. Gorina // Syrodelie i maslodelie. 2009. № 3. S. 50-51. https://elibrary.ru/kzqvvb
12. Belen'kaya, S. V. Nekotorye biohimicheskie svoystva rekombinantnogo himozina al'paka (Vicugna pacos L.) / S. V. Belen'kaya [i dr.] // Prikladnaya biohimiya i mikrobiologiya. 2018. T. 54. № 6. S. 585-593. https://doi.org/10.1134/S0555109918060053; https://elibrary.ru/tnyghk
13. D’Incecco, P. Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months / R D’Incecco [et al.] // Foods. 2020. V. 9. P. 268 https://doi.org/10.3390/foods9030268
14. Mane, A. Proteolysis in Irish farmhouse Camembert cheese during ripening / A. Mane, P. L. H. McSweeney // J. Food Biochem. 2020. V. 44. № 1. P. 13101 https://doi. org/10.1111/jfbc.13101
15. Mayorov, A. A. Problemy povysheniya vyhoda syra / A. A. Mayorov, I. M. Mironenko, A. A. Baybikova // Syrodelie i maslodelie. 2011. № 2. S. 19-23. https://elibrary.ru/nhtoct
16. Lucey, J. A. Formation and physical properties of milk protein gels / J. A. Lusey // J. Dairy Sci. 2002. № 85. R. 281-294. https://doi. org/10.3168/jds.S0022-0302(02)74078-2
17. Zhao, Z. Effects of pH-modification on the rennet coagulation of concentrated casein micelles suspensions / Z. Zhao, M. Corredig // Food Chemistry. 2020. V. 316. P. 126199 https://doi.org/10.1016/j.foodchem.2020.126199
18. Gaiaschi, A. Proteolysis of αs-casein as a marker of Grana Padano cheese ripening / A. Gaiaschi [et al.] // J. Dairy Sci. 2000. № 83. R. 2733-2739.
19. Gaiaschi, A. Proteolysis of β-casein as a marker of Grana Padano cheese ripening/A. Gaiaschi [et al.] // J. Dairy Sci. 2001. № 84. R. 60-65.
