Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 72862 10.21603/2074-9414-2023-4-2465 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening Мицеллярный казеин в процессах сычужной коагуляции, обезвоживания и созревания сырной массы https://orcid.org/0000-0002-3474-2534 Мельникова Елена Ивановна Melnikova Elena I. melnikova@molvest.ru

доктор технических наук;

doctor of technical sciences;

 Богданова Екатерина Викторовна Bogdanova Ekaterina V. ek-v-b@yandex.ru

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. 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 30 12 2023 30 12 2023 53 4 642 651 03 04 2023 06 06 2023 https://fptt.ru/en/issues/22269/22197/

Перспективным направлением фракционирования обезжиренного молока является получение концентрата мицеллярного казеина. Технология его производства позволяет сохранить нативную структуру белков и изменить соотношение казеин:сывороточные белки. Наличие казеина в мицеллярной форме определяет целесообразность его применения при производстве молокоемких продуктов для сокращения норм расхода сырья. Цель работы – изучение влияния концентрата мицеллярного казеина на процессы сычужной коагуляции, способность сгустка к обезвоживанию и созревание сырной массы. Объектами исследования являлись обезжиренное молоко, концентрат мицеллярного казеина, нормализованные смеси и образцы сыра Российского. Химический состав и свойства исходного сырья, нормализованных смесей, сычужных сгустков и сырной массы определяли с помощью арбитражных и обще принятых методик. Установлено, что соотношение между казеином и сывороточными белками 95:5 обеспечивает сокращение индукционного периода гелеобразования, интенсификацию дестабилизации мицелл казеина с последующей флокуляцией, ускорение синерезиса и повышение прочностных свойств сгустка. Высокая массовая доля белка в 2 раза сокращает продолжительность второго нагревания сырного зерна с концентратом мицеллярного казеина и его вымешивания, повышает выход готового продукта до 15 %. В опытном образце отмечено увеличение продолжительности лаг-фазы роста заквасочных культур и переход их в экспоненциальную фазу к 30 суткам. Выживаемость заквасочной микрофлоры в опытном образце сыра на 60 сутки была выше, чем в контрольном, что обеспечило различия в а минокислотном составе готовых продуктов. Концентрат мицеллярного казеина влияет на сычужную коагуляцию, способность сгустка к обезвоживанию и созревание сырной массы. Его применение в технологии сыра Российского требует увеличения продолжительности активизации закваски, использования заквасочных культур с высокой протеолитической активностью и способностью гидролизовать горькие пептиды, внесения дополнительного количества сычужного фермента, сокращения в 2 раза продолжительности второго нагревания, вымешивания сырного зерна и созревания сырной массы до 45 суток.

Micellar casein concentrate is a promising fractionation agent in skimmed milk production. It preserves the native structure of protein and changes the ratio of casein and whey proteins. Micellar casein concentrate reduces the consumption of raw materials, which makes it a promising component of milk-intensive protein foods. The research objective was to study the effect of micellar casein concentrate on rennin coagulation, cl ot dehydration, and cheese ripening. The study featured skimmed milk, micellar casein concentrate, normalized mixes, and cheese samples of the Rossiiskii brand. The chemical composition and properties were studied by standar d methods. The optimal ratio of casein and whey proteins was 95:5. It reduced the initial gelation time, facilitated casein micelles destabilization and subsequent flocculation, accelerated syneresis, and improved clot stability. The high protein mass content made it possible to halve the stirring and boiling time, as well as to increase the yield of the finished product by 15%. In the experimental cheese, the starter cultures growth had a longer lag phase while the exponential phase started on ripening day 30. The experimental sample also demonstrated a better starter microflora survival on day 60, which resulted in a better amino acid composition of the finished product. In this research, micellar casein concentrate was able to affect rennet coagulation, clot dehydration, and ripening. Its application in the standard technology for the Rossiiskii cheese required the following adjustments: a longer starter activation, starter cultures with high proteolytic activity and ability to hydrolyze bitter peptides, extra rennet, a two-fold reduction of second heating and stirring, and at least 45 days or ripening.

 Молоко микрофильтрация белок свертываемость сыр протеолиз твердость связанность упругость Milk microfiltration proteins ability to rennin coagulation cheese proteolysis hardness cohesiveness springiness yield Работа выполнена в рамках проекта с использованием мер государственной поддержки развития кооперации российской образовательной организации высшего образования и организации реального сектора эконо- мики с целью 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 (Минобрнауки России) . НИОКТР проводятся в Воронежском государственном университете инженерных технологий (ВГУИТ). 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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