BIOCHEMICAL CHARACTERISTICS OF CHEESE MASS IN HARD CHEESE PRODUCTION
DOI:
https://doi.org/10.31073/foodresources2020-15-17Keywords:
cheese, cheese mass, proteolysis, nitrogen-containing cheese compoundsAbstract
In the range of dairy products a special place is occupied by hard cheeses, in the production of which there is a concentration of the most valuable components of milk, the formation of specific taste and aromatic properties of the finished product and the formation of a wide range of biologically active substances. Analysis of the state of the domestic market of hard cheeses showed a tendency to increase the level of consumption of this product, its limited modern range and unsatisfactory quality. Which encourages the cheese industry to expand the range of products and use the latest technologies in the production of cheeses and fermentation crops for their production. Deterioration of the quality of cheeses of bacterial and technological origin can be avoided through the use of bacterial preparations containing specially selected strains of lactic acid microorganisms with high proteolytic and lipolytic activity, phage resistance and antagonistic action against technically harmful microflora. The variety of cheeses is due to the action of many factors of physical, chemical, microbiological and biochemical nature. Important, however, is the type of milk, its physical and chemical composition and quality indicators, modes of its heat treatment in cheese production, technological parameters of the process of obtaining cheese mass, modes and duration of maturation of cheeses, etc. The process of maturation of hard cheeses with the participation of strains of lactic acid microorganisms with high proteolytic action is characterized by the intensity of proteolysis and lipolysis, which largely forms the organoleptic and physicochemical parameters of the finished product. The paper presents the results of studies of proteolytic activity of selected promising strains of lactic acid bacteria, Lc species. lactis, Lbc. cases, p. Thermophilus when ripening cheeses. The dynamics of accumulation of fractions of nitrogen - containing compounds during cheese ripening is determined.
Downloads
References
Gudkov A. (2003). Syrodeliye: tekhnologicheskiye. biologicheskiye i fiziko-khimicheskiye aspekty [Cheese making: technological, biological and physicochemical aspects]. M.: DeLi Print. [DeLi Print]. 779 p. [in Russsan].
Skott R., Robinson R., Uilbi R. (Ed). (2005). Proizvodstvo syra: nauchnykh osnovy i tekhnologii [Cheese production: scientific foundations and technologies]. SPb.: Professiya. [ Profession]. 2005. 464 p. [in Russsan].
Inikhov G., Brio N. (1971). Metody analiza moloka i molochnykh produktov [Methods for the analysis of milk and dairy products]. M.: Pishchev. prom. [Food. prom.]. 275 p. [in Russsan].
Krus G., Shalygina A., Volokitina Z. (2000). Metody issledovaniya moloka i molochnykh produktov [Methods for the analysis of milk and dairy products]. M.: Kolos. [Kolos publishing house]. 300 p. [in Russsan].
Laemmli U. (1970). Cleavage of structural proteins during the assembly of the head of bacteriology. Nature. Vol. 227. P. 680-685.
Ivchenko G., Medvedev Yu. (1984). Matematicheskaya statistika [Mathematical statistics]. M.: Vysshaya shkola. [Graduate School]. 248 p. [in Russsan].
Kosikovski F., Mistry V. (1997). Cheese and Fermented Milk Foods. Westport. 330 p. (Origins and Principles; Vol. 2).
Yvon M., Rijnen L. (2001). Cheese flavour formation by amino acid catabolism. Int. Dairy J. V. 11. P. 185-201.
Orlyuk Yu., Stepanishev M. Assessment of proteolysis and lipolysis intensity in Pechersky cheese ripening in the presence of Penicillium camamberti and Penicillium roqueforti molds. Foods and raw materials Kemerovo Institute of science and technology. RU, Kemerovo. 2014. Vol.2 (№1). P. 36-39.
Farahat S., Rabie M. Evaluation of the proteolytic and lipolytic activity of different Penicillium roqueforti strains. Food Chem. 1990. V. 36. P. 169-180.
Downloads
Published
How to Cite
Issue
Section
License
Licensing and Copyright
The collection provides immediate open access, ensuring that the content is freely available to the global community, facilitating a broader exchange of knowledge in accordance with the principles of open science.
By submitting an article to the editors of the collection, authors confirm that the manuscript has not been submitted to other publications and grant the journal the right of first publication in accordance with the terms of the Copyright Transfer Agreement.
Copyright. Authors retain full copyright to their articles without restriction and simultaneously grant the journal a non-exclusive license for publication, distribution, and indexing.
Licensing. The collection publishes articles under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) license.
https://creativecommons.org/licenses/by-nc-nd/4.0/deed.uk
This license permits:
- copying and distributing the material in any medium or format;
- use of the material for educational and research purposes.
- Subject to the following conditions:
- attribution of the author, source, and license link;
- noncommercial use;
- no distribution of modified material (no derivatives).
First Publication Rights. Authors grant the collection “Food Resources” first publication rights, these allowing the collection to distribute the scientific material with attribution of authorship and the original publication in the collection.
Self-Archiving. Authors may upload any version of their articles (preprint, postprint, or published version) to institutional, disciplinary, or personal repositories without embargo, provided they indicate that the article was published in the collection "Food Resources" and include the CC BY-NC-ND license.
ISSN 
ISSN 
