Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 92575 10.21603/2074-9414-2024-4-2539 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Micellar Casein Concentrate in Hard Cheese Production Применение концентрата мицеллярного казеина в производстве твердых сычужных сыров Мельникова Елена Ивановна Mel'nikova E. I. https://orcid.org/0000-0002-0955-6238 Богданова Екатерина Викторовна Bogdanova Ekaterina V. ek-v-b@yandex.ru https://orcid.org/0000-0002-0955-6238 Станиславская Екатерина Борисовна Stanislavskaya Ekaterina B.

доктор технических наук;

doctor of technical sciences;

 https://orcid.org/0009-0001-6176-2952 Рудниченко Елена Сергеевна Rudnichenko Elena S.

кандидат химических наук;

candidate of chemical sciences;

 https://orcid.org/0009-0002-8003-5758 Чекмарева Мария Сергеевна Chekmareva Mariya S. ФГБОУ ВО «Воронежский государственный университет инженерных технологий» Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation Воронежский государственный университет инженерных технологий Воронеж Россия Voronezh State University of Engineering Technologies Voronezh Russian Federation 24 12 2024 24 12 2024 54 4 722 730 15 04 2024 04 06 2024 https://fptt.ru/en/issues/23109/23133/

Важным резервом повышения товарности молока и выхода готового продукта является развитие технологий, обеспечивающих комплексную переработку исходного сырья. В сыроделии для этого применяют микрофильтрацию, позволяющую получать концентрат мицеллярного казеина и изменять в нем соотношение между казеином и сывороточными белками с 80:20 до 90:10–95:5. Цель данного исследования – разработка технологических рекомендаций для производства твердого сыра из нормализованной смеси с добавлением концентрата мицеллярного казеина. Объектами исследования являлись сыропригодное сырое молоко, концентрат мицеллярного казеина, нормализованные смеси и твердые сыры, выработанные по технологии сыра Грюйер. Изучение химического состава и свойств объектов проводили с применением арбитражных и общепринятых методик. В результате проведенных исследований установили, что при достижении рН = 6,1 мицеллы казеина в опытном образце разрушались быстрее. Нормализованная смесь с концентратом мицеллярного казеина образовала более упругий гель в результате сычужной коагуляции ввиду изменения соотношения между ионами кальция и фосфора, связанными с казеином (для нормализованной смеси с добавлением 10 % концентрата мицеллярного казеина составило 0,54, а для контрольного образца – 0,46). Это позволило увеличить выход готового продукта на 17 %, что можно объяснить большей степенью вовлечения белков в сычужный сгусток. Опытный образец характеризовался более продолжительной лаг-фазой развития молочнокислых микроорганизмов. Содержание влаги в обезжиренном веществе сыра в опытном образце на 15 % ниже, чем в контрольном, что свидетельствует о менее интенсивном развитии заквасочной микрофлоры в процессе созревания. Высокое содержание системы плазмина в опытной нормализованной смеси (327 нмоль AMC/см3) относительно контрольной (149 нмоль AMC/см3) является предопределяющим фактором первичного протеолиза, при созревании образца сыра с добавлением концентрата мицеллярного казеина без участия заквасочных микроорганизмов. Для твердых сыров рекомендуется внесение в нормализованную смесь концентрата мицеллярного казеина в количестве не менее 10 %, что обеспечит получение продукта, отвечающего действующим стандартам качества.

New technologies provide comprehensive processing of raw materials, increase the yield of the finished product, and improve the marketability of dairy products. For instance, microfiltration is popular in cheese production. It makes it possible to obtain micellar casein concentrate, as well as to change the ratio between casein and whey proteins from 80:20 to 90:10 or even 95:5. This article introduces some technological recommendations for hard cheese production from a standardized mix with a micellar casein concentrate. The authors used standard research methods to study the chemical composition and properties cheese raw milk, micellar casein concentrate, standardized mixes, and hard Gruyere cheeses. Casein micelles were destroyed faster at pH = 6.1 in the test sample. The standardized mix with micellar casein concentrate developed a more elastic gel. It happened as a result of rennet coagulation due to a change in the ratio between calcium and phosphorus ions associated with casein. It was 0.54 in the standardized mix with 10% micellar casein concentrate and 0.46 in the control sample. The yield of the finished product increased by 17% due to a more active protein involvement in the rennet curd. The test sample demonstrated a longer lag phase in the development of lactic acid microorganisms. The nonfat substance in the experimental cheese sample had a 15% lower moisture content than the control sample. This variable indicated a less intensive development of starter microflora during ripening. The experimental standardized mix had a higher content of plasmin (327 nmol AMC/cm3) than the control (149 nmol AMC/cm3). The ratio indicated that the cheese sample with micellar casein concentrate ripened without starter cultures due to primary proteolysis. In this study, the optimal share of micellar casein concentrate to be added to standardized mix was 10%, and the experimental cheese was of high-quality.

 Обезжиренное молоко микрофильтрация белки сыр нативные ферменты созревание выход Skim milk microfiltration proteins cheese native enzymes ripening yield Работа выполнена в рамках проекта с использованием мер государственной поддержки развития кооперации российской образовательной организации высшего образования и организации реального сектора экономики, в целях реализации комплексного проекта по созданию высокотехнологичного производства, предусмотренного ПП Российской Федерации от 09 апреля 2010 г. № 218, по теме «Создание высокотехнологичного импортозамещающего производства белковых ингредиентов на основе молочного сырья для продуктов здорового питания» (соглашение № 075-11-2022-020 от 07.04.2022 г.). Проект выполняется при финансовой поддержке Министерства науки и высшего образования Российской Федерации. НИОКТР проводятся в Федеральном государственном бюджетном образовательном учреждении высшего образования «Воронежский государственный университет инженерных технологий ». The research was supported by the Ministry of Science and Higher Education of the Russian Federation (Minobrnauka) as part of research topic: High-Tech Import-Substituting Healthy Food Products from Dairy-Based Protein Ingredients (Agreement No. 075-11-2022-020, April 07, 2022). The R & D was performed by the Voronezh State University of Engineering Technologies (VSUET) using state support for cooperation between institutions of higher education and real economy organizations, Decree of the Russian Federation Government (April 09, 2010, No. 218).

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