Влияние рекомбинантных химозинов разного происхождения на качество и сроки хранения мягких сыров

Изучено влияние типа (химозин теленка (МФ Chy-max Extra), химозин верблюда (МФ Chy-max M), «модифицированный» химозин верблюда (МФ Chy-max Supreme)) и дозы внесения (1500, 2500 или 3500 IMCU/100 кг молока) молокосвертывающих ферментов на степень протеолиза, микроструктуру, реологические и сенсорные показатели мягкого сыра Кресченца. Степень протеолиза в сырах, была прямо пропорциональна удельной протеолитической активности и дозе МФ, внесенных в молоко при производстве сыра. При равной дозе внесения МФ в молоко, наибольший уровень протеолиза отмечался в вариантах сыров, произведенных с рекомбинантным химозином теленка (МФП Chy-max Extra). Отсутствовали статистически достоверные различия (p > 0,05) по степени протеолиза в вариантах сыров, произведенных с одинаковыми дозами химозина верблюда (МФП Chy-max M) и «модифицированного» химозина (МФП Chy-max Supreme). Через 21 сут хранения, консистенция сыров с МФ Chy-max Extra была наиболее пластичной, консистенция сыров с МФ Chy-max Supreme наиболее твердой и упругой. Сыры, изготовленные с МФ Chy-max M, занимали промежуточное положение по плотности консистенции. Рекомбинантные МФ на основе химозина верблюда (Chy-max M) и «модифицированного» химозина (Chy-max Supreme), обладающие низким уровнем ПА, можно рекомендовать для использования в производстве мягких сыров в целях замедления скорости пластификации консистенции сыров в процессе хранения и увеличения за счет этого продолжительности срока сыров.

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