Perspectives of using complex milk-clotting enzyme preparations for ripening rennet cheeses production

Milk-clotting enzyme preparations (MEP) containing pepsin in their composition can cause intense proteolysis during cheese maturation. The result of excessive proteolysis may be defects of avor (bitterness) and consistency (soft, smearing) of cheeses. Experimental manufactures of the Edam cheese were carried out to study the effect of MEP with different content of beef pepsin on the cheese quality. In the process of manufacture, 5 types of MEP containing different proportions of the activity of beef pepsin were examined: SF (10 %), SG-75 (25 %), SG-50 (50 %), Naturen Stamix 1150 (50 %) and beef pepsin (80 %). In the cheese production with the use of MEP of different compositions, the coagulation time was in the range 35±2 min, the duration of the grain treatment before the second heating was 30±2 min, and of mixing after the second heating was 25±2 min. In ripened cheeses produced with MEP of different composition differences in the content of individual products of proteolysis were noted. An increase in the content of pepsin in the MEP used for the cheese production among water-soluble products of proteolysis showed an increase in the fraction of nitrogenous fractions with a mass of 5 to 20 kDa (19 to 22 %) with a decrease in the fraction of nitrogenous fraction with a mass of 1 to 5 kDa (31 to 24 %). The content of other nitrogenous fractions changed to a lesser extent (increased by no more than 2 %). The results of the organoleptic evaluation of the Dutch cheese samples showed that the cheeses produced using different MEPs varied slightly from each other and had high quality. There was no negative effect on the avor properties of cheeses after maturation and storage due to the use of complex MEPs containing pepsin for cheese production.

milk-clotting enzymes preparation, cheesemaking