Effect of some current enzymes on milk coagulation indicators

Abstract

Soft cheese technology involves using a significant number of enzymes involved in the circulation of milk. The market is filled with drugs of microbial origin; although they are cheaper than their counterparts made from ruminants, the demand for cheeses made with pure enzymes is relatively high. Brine cheeses are famous in Ukraine, and their production occupies an important place in cheesemaking and belongs to the dynamically developing food industries. Cheese is a source of complete protein, calcium, magnesium, and vitamins. Cheeses contain all the essential nutrients of milk except carbohydrates. The task of our work was to establish the effectiveness of the action on the circulation of milk and rennet enzymes obtained from rennet calves of different ages (from 2 to 20 weeks). The research was conducted in the conditions of the Research Institute of Food Technologies and Technologies of Processing of Livestock Products of Bila Tserkva National Agrarian University. It was found that enzymes derived from the abomasum of calves slaughtered at an earlier age coagulate milk faster, and enzymes obtained at an older age convert milk more slowly, but the quality of milk clots in organoleptic characteristics is almost the same. The effect of enzymes obtained from the abomasum of calves of different ages on serum acidity has not been established.