Effect of some current enzymes on milk coagulation indicators
Soft cheese technology involves using a significant number of enzymes involved in the circulation of milk. The market is filled with drugs of microbial origin; although they are cheaper than their counterparts made from ruminants, the demand for cheeses made with pure enzymes is relatively high. Bri...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2022-05-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Гжицького. Серія: Сільськогосподарські науки |
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| Online Access: | https://nvlvet.com.ua/index.php/agriculture/article/view/4351 |
| _version_ | 1811339262620073984 |
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| author | V. Y. Bilyi S. V. Merzlov |
| author_facet | V. Y. Bilyi S. V. Merzlov |
| author_sort | V. Y. Bilyi |
| collection | DOAJ |
| description | Soft cheese technology involves using a significant number of enzymes involved in the circulation of milk. The market is filled with drugs of microbial origin; although they are cheaper than their counterparts made from ruminants, the demand for cheeses made with pure enzymes is relatively high. Brine cheeses are famous in Ukraine, and their production occupies an important place in cheesemaking and belongs to the dynamically developing food industries. Cheese is a source of complete protein, calcium, magnesium, and vitamins. Cheeses contain all the essential nutrients of milk except carbohydrates. The task of our work was to establish the effectiveness of the action on the circulation of milk and rennet enzymes obtained from rennet calves of different ages (from 2 to 20 weeks). The research was conducted in the conditions of the Research Institute of Food Technologies and Technologies of Processing of Livestock Products of Bila Tserkva National Agrarian University. It was found that enzymes derived from the abomasum of calves slaughtered at an earlier age coagulate milk faster, and enzymes obtained at an older age convert milk more slowly, but the quality of milk clots in organoleptic characteristics is almost the same. The effect of enzymes obtained from the abomasum of calves of different ages on serum acidity has not been established. |
| first_indexed | 2024-04-13T18:23:39Z |
| format | Article |
| id | doaj.art-9b48efd315db44ceb00ada9de65ca3c9 |
| institution | Directory Open Access Journal |
| issn | 2519-2698 2707-5834 |
| language | English |
| last_indexed | 2024-04-13T18:23:39Z |
| publishDate | 2022-05-01 |
| publisher | Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv |
| record_format | Article |
| series | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Гжицького. Серія: Сільськогосподарські науки |
| spelling | doaj.art-9b48efd315db44ceb00ada9de65ca3c92022-12-22T02:35:20ZengStepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies LvivНауковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Гжицького. Серія: Сільськогосподарські науки2519-26982707-58342022-05-01249614414710.32718/nvlvet-a96204351Effect of some current enzymes on milk coagulation indicatorsV. Y. Bilyi0S. V. Merzlov1Bila Tserkva National Agrarian University, Bila Tserkva, UkraineBila Tserkva National Agrarian University, Bila Tserkva, UkraineSoft cheese technology involves using a significant number of enzymes involved in the circulation of milk. The market is filled with drugs of microbial origin; although they are cheaper than their counterparts made from ruminants, the demand for cheeses made with pure enzymes is relatively high. Brine cheeses are famous in Ukraine, and their production occupies an important place in cheesemaking and belongs to the dynamically developing food industries. Cheese is a source of complete protein, calcium, magnesium, and vitamins. Cheeses contain all the essential nutrients of milk except carbohydrates. The task of our work was to establish the effectiveness of the action on the circulation of milk and rennet enzymes obtained from rennet calves of different ages (from 2 to 20 weeks). The research was conducted in the conditions of the Research Institute of Food Technologies and Technologies of Processing of Livestock Products of Bila Tserkva National Agrarian University. It was found that enzymes derived from the abomasum of calves slaughtered at an earlier age coagulate milk faster, and enzymes obtained at an older age convert milk more slowly, but the quality of milk clots in organoleptic characteristics is almost the same. The effect of enzymes obtained from the abomasum of calves of different ages on serum acidity has not been established.https://nvlvet.com.ua/index.php/agriculture/article/view/4351rennet, milk, clot formation, whey acidity, enzyme extraction |
| spellingShingle | V. Y. Bilyi S. V. Merzlov Effect of some current enzymes on milk coagulation indicators Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Гжицького. Серія: Сільськогосподарські науки rennet, milk, clot formation, whey acidity, enzyme extraction |
| title | Effect of some current enzymes on milk coagulation indicators |
| title_full | Effect of some current enzymes on milk coagulation indicators |
| title_fullStr | Effect of some current enzymes on milk coagulation indicators |
| title_full_unstemmed | Effect of some current enzymes on milk coagulation indicators |
| title_short | Effect of some current enzymes on milk coagulation indicators |
| title_sort | effect of some current enzymes on milk coagulation indicators |
| topic | rennet, milk, clot formation, whey acidity, enzyme extraction |
| url | https://nvlvet.com.ua/index.php/agriculture/article/view/4351 |
| work_keys_str_mv | AT vybilyi effectofsomecurrentenzymesonmilkcoagulationindicators AT svmerzlov effectofsomecurrentenzymesonmilkcoagulationindicators |