Application of the phospholipase A1 in cheese making

The role of milk phospholipids in the support of the fat phase stability and in the biochemical processes at cheese ripening is shown. Mechanisms of action of various types of the phospholipases and functional properties of the hydrolysed phospholipids are considered. Experimental data about application of the preparation «YeildMax PL » for natural and combined cheese production at the milk combine «Stavropolskii» are given. It was found that at the cheese «Suluguni» production level of casein fines and fat in whey after experimental cycle became lower as compared with that after control batch production on average by 40 %. Physical-chemical characteristics of cheeses of both experimental and control operations corresponded to the standards. Cheese yield increased by 8 %. At the rennet cheese manufacturing the yield was on average by 4 % higher. Experiments were carried our using ultrafiltration.

phospholipids, phospholipase, cheese making