Development of new technologies: Еffect of enzyme compositions on proteolysis in cheese with high second heating temperature

The article presents the results of studies of the features of casein hydrolysis and the formation of organoleptic characteristics in cheese with a high temperature of the second heating under the in uence of proteolytic enzyme compositions in combination with lipolytic enzyme preparations. These data show that under the in uence of milk-clotting enzyme preparations with a high content of pepsin, the activation of casein hydrolysis occurs. The addition of pregastric lipase also contributes to the intensi cation of enzymatic processes, which has a positive effect on the formation of organoleptic characteristics of cheeses. Thus, it becomes obvious that due to the special selection of enzyme preparations compositions, it is possible to have a directed effect on the process of maturation and the formation of organoleptic characteristics of cheese.

new technologies, cheese maturation and cheese quality, proteolysis in cheeses, compositions of enzyme preparations