The main technological properties of rennet substitutes

Anastasiya Grishkova; Aleksandr Belov; Alexander Prosekov; Anna Mironova

doi:10.21603/2073-4018-2024-1-3

UDC

VAK Russia

4.3.3 4.3.5

THE MAIN TECHNOLOGICAL PROPERTIES OF RENNET SUBSTITUTES The main technological properties of rennet substitutes

АА Аа

Published in Cheese- and buttermaking · Pages 47–52 · Rubric: Original article

DOI: https://doi.org/10.21603/2073-4018-2024-1-3

Received: 01.12.2023 Accepted: 26.02.2024 Published: 20.03.2024 Language of publication: RUS

Authors

Anastasiya Grishkova

Aleksandr Belov

Alexander Prosekov

ORCID SPIN

Anna Mironova

Anastasiya Grishkova

Academic degree: candidate of technical sciences

Federal Altai Scientific Centre of Agro-BioTechnologies, Siberian Research Institute of Cheese Making Russian Federation · Barnaul

Aleksandr Belov

Academic degree: candidate of technical sciences

Federal Altai Scientific Centre of Agro-BioTechnologies, Siberian Research Institute of Cheese Making Russian Federation · Barnaul

Alexander Prosekov

Academic degree: doctor of technical sciences

Kemerovo State University Russian Federation · Kemerovo

ORCID SPIN

Anna Mironova

Federal Altai Scientific Centre of Agro-BioTechnologies, Siberian Research Institute of Cheese Making Russian Federation · Barnaul

ABSTRACT

The quality of the finished cheese depends on the process of obtaining a milk clot under the action of a milk-converting enzyme. Most types of cheeses can be produced using the full range of dairy coagulants available on the market. However, without taking into account their technological features, enterprises save pennies on the cost of enzymes and lose rubles on the quality of products. The main technological characteristics of rennet enzyme substitutes (proteolytic activity, sensitivity to Ca2+ ions, pH, temperature stability), important for regulating the coagulation process during cheese production, are investigated. Practical recommendations on the use of milk-clotting enzyme preparations are given.

KEYWORDS

cheese, microbial coagulant, recombinant chymosin, specific activity, nonspecific activity, sensitivity to Ca2+ ions and pH, thermal stability

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Grishkova A. V., Belov A. N., Prosekov A. Y., Mironova A. V. The main technological properties of rennet substitutes // Cheese- and buttermaking. 2024. no. 1. pp. 47-52. DOI: https://doi.org/10.21603/2073-4018-2024-1-3. (Date of access 07.09.2026).

MLA

Anastasiya Grishkova, Belov A. N., Prosekov A. Y., Mironova A. V.. "The main technological properties of rennet substitutes." Cheese- and buttermaking.1 (2024): 47-52. DOI: https://doi.org/10.21603/2073-4018-2024-1-3.

APA

Grishkova A. V., Belov A. N., Prosekov A. Y., Mironova A. V. (2024). The main technological properties of rennet substitutes. Cheese- and buttermaking(1), 47-52. https://doi.org/10.21603/2073-4018-2024-1-3

Chicago

Anastasiya Grishkova, Belov A. N., Prosekov A. Y., Mironova A. V.. "The main technological properties of rennet substitutes." Cheese- and buttermaking, no. 1 (2024): 47-52. https://doi.org/10.21603/2073-4018-2024-1-3.

WIKI

{{cite journal | author = Grishkova A. V., Belov A. N., Prosekov A. Y., Mironova A. V. | title = The main technological properties of rennet substitutes | journal = Cheese- and buttermaking | year = 2024 | issue = 1 | pages = 47-52 | doi = 10.21603/2073-4018-2024-1-3 }}

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