The selection of enzyme system for the production of enzime-modified cheese paste

The purpose of the work was the development of the for- mulation for the production of enzyme-modified cheese paste (EMC) with various enzymes. The following tasks were set: the selection of enzyme systems for obtaining cheese flavor, establishing the relationship between the intensity of the fla- vor of ЕMS and the maturation period. In the study the sam- ples of cheese paste obtained from cow's milk of Samara Region with the help of lipase enzyme and four different proteolytic enzymes were investigated by organoleptic meth- od: Pancreatin, rennet enzyme of microbial origin, liquid goat rennet enzyme, dry rennet enzyme chymosin. The data ob- tained tasting evaluation over the generality of proteolytic and lipolytic process occurring in ЕMS at the temperature of 38 ° C in the first 48 hours. The samples of FMS with liquid goat enzyme and dry veal chymosin had a pronounced cheese flavor with notes of blue cheese. The sample of EMS with Pancreatin had the worst odor in the connections with chemi- cal reactions; their aroma was marked as ‘chalky, chemical’...