THE ROLE OF ENZYMES IN CHEESE PRODUCTION

Аннотация

This article presents the results of studies on the importance of the fermentation process in cheese production, the type of enzyme, and the effect of the amount of enzyme on the yield of finished cheese after pressing. The article mainly provides information on the effect of three enzymes Fromase 220 TL, Lot F6073, DSM Food Specialties, SG - 50 and Maxiren 1800, Lot R 5664, DSM Food Specialties on the amount of finished cheese at the output, including the same amount of enzymes in the amount of 1 .25 g per 100 kg of the mass of the mixture. KEYWORDS cheese, enzyme, parmesan, tryptophan, lysine, fermentation, coagulation. INTRODUCTION processing dairy products, the President of the Republic of Uzbekistan on February 22, 2017, with the To increase the volume of milk and dairy products in participation of the International Fund for Agricultural recent years and radically improve the process of Development Resolution 2795 sets out several Volume 02 Issue 04-2022 42 American Journal Of Applied Science And Technology (ISSN – 2771-2745) VOLUME 02 ISSUE 04 Pages: 42-46 SJIF IMPACT FACTOR (2022: 6. 108) OCLC – 1121105677 METADATA IF – 5.582 Publisher: Oscar Publishing Services Servi priorities. At the same time, the project of the methionine. They improve mood and fight stress. It President of the Republic of Uzbekistan on the has a positive effect on circulatory activity by lowering establishment of small milk processing enterprises in cholesterol. the regions to implement the strategy for 2020 is Cheese has dietary and healing properties. It is light being implemented. and almost completely digested. The cheeses are Every year, the country hosts an international mostly hard and soft cheeses depending on how they exhibition of small-scale food technology and food are prepared. Depending on the method of ingredients. The exhibition will feature presentations fermenting milk, cheeses are divided into sour of mini-technological systems and products by major cheeses and sour cheeses. The main cheeses food manufacturers from developed countries. produced today are syrup cheeses. In the production Among the food products, milk and dairy products of syrup cheeses, milk is fermented using syrup play an important role in our lives with very high enzymes. In the production of sour cheeses, it is demand [1]. fermented under the influence of lactic acid. Some cheeses (e.g. soft varieties) go through a stage of Today, it is impossible to imagine a rational diet fermentation and coagulation [4]. without milk and dairy products. There are more than 50 types of milk and dairy products, among which The enzymes used in cheese production vary cheese has a special place. Cheese is a dairy product depending on the type of cheese. The amount and obtained by fermenting casein in milk. type of enzymes are important in cheese making. Depending on the type of enzymes, the shelf life of Materials and methods. Cheese has many beneficial cheeses also varies [5,6]. properties and plays an important role in human health. Cheese not only has nutritional value but also Usually semi-hard and hard cheeses are stored in the has a high biological value. The biological value of refrigerator for about two weeks (if they are cheese is also measured by the number of amino packaged), however, there are varieties of cheese acids, vitamins and enzymes produced by beneficial that can be stored for up to four months, for example, microorganisms [2,3]. these are gauda, Dutch, masdam, Russian cheeses. The shelf life of Parmesan cheese is up to six months. It is known that milk protein is a complete protein in The types of enzymes and their quantity play an terms of amino acid structure. Therefore, cheese important role in the production of cheese. The protein is also a complete protein, it is rich in unique following table provides information on the type and amino acids such as tryptophan, lysine, and amount of enzyme used in cheese production. Table 1 Dependence of types of enzymes on the quality indicators of cheese Volume 02 Issue 04-2022 43 American Journal Of Applied Science And Technology (ISSN – 2771-2745) VOLUME 02 ISSUE 04 Pages: 42-46 SJIF IMPACT FACTOR (2022: 6. 108) OCLC – 1121105677 METADATA IF – 5.582 Publisher: Oscar Publishing Services Servi Enzyme type Fromase 220 Maxiren 1800, № Naming of indicators TL, Lot F6073, Lot R 5664, СГ -50 DSM Food DSM Food Specialties Specialties Enzyme consumption per 100 1 1,25 1,25 1,25 kg of mixture, gr Mixture description: amount, kg 10280 11308 11600 2 oil content,% 2,8 2,8 3,2 acidity, ° T 18,0 19,0 18,0 density, kg/m3 1,028 1,028 1,028 3 Fermentation periodicity, min 30 40 30 Mass of cheese after pressing, 4 906,0 1034,0 998,0 kg The mass of the finished 5 838,7 986,0 914,0 cheese, kg Output of finished cheese after 6 92,57 95,36 91,58 pressing, % RESULTS AND DISCUSSION Among such non-traditional sources, we can include rays such as IR, ultraviolet spectrum (US), and ultra- As can be seen from the table, de