Исследование влияния ферментных композиций на процесс протеолиза в зрелых сырах
2009
Kriger, A.V. | Belov, A.N., Siberia Research and Development Inst. of Cheese Making, Barnaul (Russian Federaion)
A study was devoted to characteristics of hydrolysis of casein in cheese (CH) under the action of proteolytic enzyme preparations with different ratio of chemosin and pepsin and depending on a dose of pregastral lipase added into the mixture at cheese production. The follow preparations of animal origin were used as enzymes: the labs Calf rennet Clerici 96/4 and Calf rennet Clerici 70/30 (pr.1), the rennet and beef product Clerici 50/50 (pr.2) and the preparation of pregastral lipase of a calf Clerici Calf Lipases (pr.3). The CH was produced according the technology of the cheese Vityaz'. A relative composition of nitrogenous fractions was determined in the experimental and control CH at the age of conditional maturity and after the each month of storage at a temperature of 2-4 deg C. The increase of total soluble nitrogen (TSN) was a main index of a rate of maturation and ripeness of CH. By the 30-day age accumulation of TSN was more intensive in CH made with the use of pr. 2 in compare with the ones of pr.1. A content of TSN was higher by about 11.83% in the first named CH. More intensive hydrolysis of soluble proteins and peptides was noted in the CH made with the use of pr.3. When adding the maximum dose of lipase into the CH mixture, a fraction of nonprotein nitrogen increased by 14.33% and by 16,7% respectively in the CH made with the pr. 1 and pr. 2 in compare with the CH, in the formulation of which lipase was absent or used in smaller doses. The use of lipase improved organoleptic characteristics of CH. They had a more creamy, spicy taste (the taste score was higher by 2 points) compared with CH made with the use of rennet. It has been shown that to produce CH with high organoleptic characteristics of the 30-day age it is need to use a mixed composition of enzymes containing about 50% of pepsin
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