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.
Highlights
The production of pizza-cheeses in the world is growing every year
The cheese should maintain a cohesive texture without separating free moisture, which is required for cheeses used for frozen pizza
The one unit (U) of total proteolytic activity (PA) is the amount of enzyme that, in 1 min at a temperature of 30 °C, brings hemoglobin into a non-precipitated trichloroacetic acid (TCA) state in an amount corresponding to 1 μmol of tyrosine
Summary
The production of pizza-cheeses in the world is growing every year. Pizza-cheese is a product with its own specific properties that differ from those of other cheeses. Unlike other types of cheese, pizza-cheese is a semi-finished product and is intended for final consumption in a heated state after baking, it must have certain properties in a normal and heated state. The cheese should maintain a cohesive texture without separating free moisture, which is required for cheeses used for frozen pizza. The cheese should acquire a liquid flowing texture, not form a burn on the surface, not release incoherent fat and moisture, maintain a coherent fibrous structure that allows the formation of long strands when stretched [1]
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