Comparison of the effect of different rennet enzymes on the amino acid composition and sensory parameters of Lyubitelskyi cheese

Abstract

Rennet cheeses occupy an important place in the diets of the population of Ukraine. Cheese technology depends on both the quality of raw materials and the quality of enzymes used to curdle milk. Therefore, the study of the influence of rennet enzymes, obtained by improved biotechnology, on the transformation of milk proteins into a finished product has scientific and practical significance. Based on the above, the aim of the work was to study the amino acid composition of Lyubitelskyi cheese using various rennet preparations. For setting up the experiment, II groups of milk samples (n = 5) were formed. Cow's milk for research was collected from clinically healthy cows during the calving period. In the first group of samples, rennet enzyme of microbial origin was used for milk curdling. In the II experimental group, an enzyme preparation was used, obtained by the method of extracting rennet enzymes according to the method of S. V. Merzlova The content of amino acids in cheeses was determined by capillary electrophoresis. As a result of the experiment, it was found that the content of amino acids in Lover's cheese (lysine, methionine + cystine, tryptophan, valine, leucine, isoleucine, phenylalanine + tyrosine, proline, serine, alanine, glycine, histidine, arginine, aspartic acid and glutamine) probably did not differ according to the indicators of cheese obtained in central Ukraine. It was established that the use of rennet enzymes extracted according to the method of S. V. Merzlova is accompanied by an increase in the content of amino acids in the curd mass by an average of 5.6 %.