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. 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

Sensory indicators of suluguni cheese when using enzyme preparations of different origins in the technology of soft cheeses

Cheeses are food products obtained by concentration and biotransformation of the main components of milk under the influence of physicochemical factors of rennet enzyme preparations and microorganisms. Suluguni occupies an important place among cheeses in Ukraine. Suluguni cheese has been known for a long time, it was first mentioned in the book of the Pope's personal chef Bartolomeo Scipri. Industrial production of the product was established at the end of the 18th century. The main operation in the production of rennet cheese is the enzymatic coagulation of milk under the action of chymosin, resulting in the formation of a milk clot with a large part of casein and whey. In the body of animals, chymosin, similar to cheese-making technology, coagulates milk at the beginning of its digestion. Thus, the processing of milk in the process of cheese production corresponds to natural physiological processes. III groups of milk samples (n = 5) were formed to conduct the experiment. In the control group of samples, rennet enzyme of microbial origin was used for curdling milk. In the 1st experimental group of samples, an enzyme preparation from the rennet of dairy calves, extracted according to the method of Yu. Ya. Svyridenko, was used. In the II experimental group, an enzyme preparation was used, which was extracted from the rennet of dairy calves according to the method of S. V. Merzlova. The duration of protein coagulation during the production of “Suluguni” cheese using a microbial enzyme preparation is 23 min., when using enzymes of the first research group – 27 min. and when using rennet enzymes of the II research group – 33 min. In view of the output of ready-made Suluguni cheese with a commercial purpose to obtain more profit, it is advisable to use an enzyme of microbial origin. According to sensory analysis, samples using calf rennet enzyme extracted according to the method of S. V. Merzlova (I research group of samples) were characterized by pronounced cheesy, sour-milk, without extraneous tastes and smells, taste and smell characteristic of soft fresh cheese; the surface is clean without mechanical damage, elastic; the consistency of the smear is gentle, moderately dense; the color is white, uniform throughout the mass. Samples of the II experimental group were characterized by the worst organoleptic indicators

Microbiological indicators of cottage cheese using different rennet leavens

Rennet cheeses occupy an important place in the diets of the population of Ukraine. The technology of cheese production depends both on the quality of raw materials and on the quality of the enzymes used to curdle milk. Therefore, the study of the effect of rennet enzymes obtained by improved biotechnology on the microbial state of the finished product is of scientific and practical importance. III groups of samples (n = 3) were formed to conduct the experiment. Cow's milk for research was collected from clinically healthy cows during the calving period. In the control group of samples, rennet enzyme of microbial origin was used for curdling milk. In the 1st experimental group of samples, an enzyme preparation was used, extracted from the rennet of dairy calves according to the method of Yu. Ya. Svyridenko In the II experimental group, an enzyme preparation obtained by the method of extraction according to the method of was used. S. V. Merzlova. Laboratory research was carried out in the conditions of the Research Institute of Food Technologies and Technologies of Processing Livestock Products and the Laboratory of Microbiological Research Methods of the Department of Microbiology of the Bilotserk National Agrarian University, which is certified according to (DSTU ISO 10012:2005). To determine the qualitative and quantitative microbial composition, culture was carried out from cheeses obtained with the help of various enzyme preparations. Microbiological research was carried out using the methods defined by DSaNPiN 4.4.5-078-2001 “Microbiological standards and methods of control of food products”. To determine bacterial insemination, two nutrient media such as Lees agar and Streptococcus thermophilus agar were used. The method of serial dilutions was used for seeding the suspension. Sowing was carried out by applying 1.0 cm³ of suspension (dilutions from 1 to 10-5) in melted and cooled agar in Petri dishes, followed by thermostating for 48 hours at 37 °

Вплив карбонату калію і лимонної кислоти на показники якості вермішелі як складової меню готельно-ресторанних комплексів Київщини

Most pasta products in the hotel and restaurant sector of Kyiv region are made of flour and water; of course, their chemical composition is relatively poor. Most such products, according to DSTU 7043:2009 Pasta products. General technical conditions refer to group C, produced at domestic enterprises. According to the results of the assortment research, it was established that 85 % of pasta products of classes A and B from durum wheat are represented by imported products. According to various estimates, durum wheat pasta exceeds group C pasta in terms of nutritional composition by approximately 1.5 times. Pasta products from durum wheat contain 13% moisture, 10–13 % proteins, up to 2 % fat, 64–75 % carbohydrates, 0.1–0.2 % fiber, B vitamins, and PP. However, instant pasta also plays an important role, actively gaining popularity among the population. Due to their ease of preparation and richness of taste, these products are widely distributed in the hotel and restaurant sector of the Kyiv region. Instant pasta is consumed in over 80 countries and has become an internationally recognized food. It is believed that the whole world owes the invention of instant pasta to Japan. In this country, instant vermicelli was recognized as the most significant invention of the twentieth century. The main goal of this work is to reduce the fat content in pasta products – instant vermicelli (VSHP), prepared by frying in oil, which is produced on the production line of a pasta enterprise, to 17 %. At the first stage of the research, the rational range of potassium carbonate (К3СО3) introduction into the brine recipe was determined for the quality of the VSHP. After conducting a series of experiments, it was confirmed that the fat content in vermicelli briquettes was reduced. The introduction of potassium carbonate is accompanied by a decrease in the fat content of VSHP from 1.2 %. Therefore, the amount of K3СО3 influences the fat content in vermicelli briquettes. According to the results of the conducted research, the feasibility of implementing the technology of changing the brine recipe is shownБільшість макаронних виробів у готельно-ресторанній сфері Київщини – це вироби з борошна і води, зазвичай їхній хімічний склад є доволі бідним. Більшість таких виробів, що за ДСТУ 7043:2009 Вироби макаронні. Загальні технічні умови, належать до групи С, виробляються на вітчизняних підприємствах. За результатами дослідження асортименту було встановлено, що макаронні вироби класів А та Б з твердих сортів пшениці на 85 % представлені імпортованою продукцією. За різними оцінками – макаронні вироби з твердих сортів пшениці перевищують макаронні вироби групи С за поживним складом приблизно у 1,5 раза. Макаронні вироби з твердих сортів пшениці містять 13 % вологи, 10–13 % білків, до 2 % жиру, 64–75 % вуглеводів, 0,1–0,2 % клітковини, вітаміни В, РР. Проте важливе місце посідають і макаронні вироби швидкого приготування. Вони активно набирають популярності серед населення, адже завдяки простоті приготування та насиченості смаку дані продукти є широко розповсюдженими у готельно-ресторанній сфері Київщини.Макаронні вироби швидкого приготування (МВШП) споживаються в більш ніж 80 країнах і стали міжнародно визнаною їжею. Вважається, що винаходом макаронних виробів швидкого приготування весь світ зобов’язаний Японії. Саме в цій країні вермішель швидкого приготування була визнана найбільш значним винаходом двадцятого століття. Головною ціллю даної роботи є зменшення вмісту жиру в макаронних виробах – вермішелі швидкого приготування (ВШП), приготовлених обсмажуванням в олії, які виготовляються на виробничій лінії макаронного підприємства, до 17 %. На першому етапі досліджень визначали раціональний діапазон внесення карбонату калію (К3СО3) в рецептуру розсолу на якість ВШП. Після проведення серії експериментів було підтверджено зменшення вмісту жиру в брикеті вермішелі. Внесення карбонату калію супроводжується зменшенням вмісту жиру у ВШП з на 1,2 %. Отже, кількість К3СО3 справляє вплив на вміст жиру в брикеті вермішелі. За результатами проведених досліджень показано доцільність впровадження технології зміни рецептури розсолу