Volume 02 Issue 04-2022
42
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
02
I
SSUE
04
Pages:
42-46
SJIF
I
MPACT
FACTOR
(2022:
6.
108
)
OCLC
–
1121105677
METADATA
IF
–
5.582
Publisher:
Oscar Publishing Services
Servi
ABSTRACT
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
To increase the volume of milk and dairy products in
recent years and radically improve the process of
processing dairy products, the President of the
Republic of Uzbekistan on February 22, 2017, with the
participation of the International Fund for Agricultural
Development Resolution 2795 sets out several
Research Article
THE ROLE OF ENZYMES IN CHEESE PRODUCTION
Submission Date:
April 18, 2022,
Accepted Date:
April 25, 2022,
Published Date:
April 30, 2022
Crossref doi:
https://doi.org/10.37547/ajast/Volume02Issue04-06
Yulchiev Aslbek Bakhtiyorbekovich
Doctor Of Philosophy (Phd) In Technical Sciences, Associate Professor, Andijan Institute Of Agriculture And
Agrotechnology, Andijan, Republic Of Uzbekistan
Abdukhalimova Maftuna
Master's Degree Student, Andijan Institute Of Agriculture And Agrotechnology, Andijan, Republic Of
Uzbekistan
Islomova Dildora
Master's Degree Student, Andijan Institute Of Agriculture And Agrotechnology, Andijan, Republic Of
Uzbekistan
Journal
Website:
https://theusajournals.c
om/index.php/ajast
Copyright:
Original
content from this work
may be used under the
terms of the creative
commons
attributes
4.0 licence.
Volume 02 Issue 04-2022
43
American Journal Of Applied Science And Technology
(ISSN
–
2771-2745)
VOLUME
02
I
SSUE
04
Pages:
42-46
SJIF
I
MPACT
FACTOR
(2022:
6.
108
)
OCLC
–
1121105677
METADATA
IF
–
5.582
Publisher:
Oscar Publishing Services
Servi
priorities. At the same time, the project of the
President of the Republic of Uzbekistan on the
establishment of small milk processing enterprises in
the regions to implement the strategy for 2020 is
being implemented.
Every year, the country hosts an international
exhibition of small-scale food technology and food
ingredients. The exhibition will feature presentations
of mini-technological systems and products by major
food manufacturers from developed countries.
Among the food products, milk and dairy products
play an important role in our lives with very high
demand [1].
Today, it is impossible to imagine a rational diet
without milk and dairy products. There are more than
50 types of milk and dairy products, among which
cheese has a special place. Cheese is a dairy product
obtained by fermenting casein in milk.
Materials and methods. Cheese has many beneficial
properties and plays an important role in human
health. Cheese not only has nutritional value but also
has a high biological value. The biological value of
cheese is also measured by the number of amino
acids, vitamins and enzymes produced by beneficial
microorganisms [2,3].
It is known that milk protein is a complete protein in
terms of amino acid structure. Therefore, cheese
protein is also a complete protein, it is rich in unique
amino acids such as tryptophan, lysine, and
methionine. They improve mood and fight stress. It
has a positive effect on circulatory activity by lowering
cholesterol.
Cheese has dietary and healing properties. It is light
and almost completely digested. The cheeses are
mostly hard and soft cheeses depending on how they
are prepared. Depending on the method of
fermenting milk, cheeses are divided into sour
cheeses and sour cheeses. The main cheeses
produced today are syrup cheeses. In the production
of syrup cheeses, milk is fermented using syrup
enzymes. In the production of sour cheeses, it is
fermented under the influence of lactic acid. Some
cheeses (e.g. soft varieties) go through a stage of
fermentation and coagulation [4].
The enzymes used in cheese production vary
depending on the type of cheese. The amount and
type of enzymes are important in cheese making.
Depending on the type of enzymes, the shelf life of
cheeses also varies [5,6].
Usually semi-hard and hard cheeses are stored in the
refrigerator for about two weeks (if they are
packaged), however, there are varieties of cheese
that can be stored for up to four months, for example,
these are gauda, Dutch, masdam, Russian cheeses.
The shelf life of Parmesan cheese is up to six months.
The types of enzymes and their quantity play an
important role in the production of cheese. The
following table provides information on the type 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
44
American Journal Of Applied Science And Technology
(ISSN
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2771-2745)
VOLUME
02
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SSUE
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Pages:
42-46
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6.
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)
OCLC
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METADATA
IF
–
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№ Naming of indicators
Enzyme type
Fromase 220
TL, Lot F6073,
DSM Food
Specialties
СГ -50
Maxiren 1800,
Lot R 5664,
DSM Food
Specialties
1
Enzyme consumption per 100
kg of mixture, gr
1,25
1,25
1,25
2
Mixture description:
amount, kg
oil content,%
acidity, ° T
density, kg/m
3
10280
2,8
18,0
1,028
11308
2,8
19,0
1,028
11600
3,2
18,0
1,028
3
Fermentation periodicity, min
30
40
30
4
Mass of cheese after pressing,
kg
906,0
1034,0
998,0
5
The mass of the finished
cheese, kg
838,7
986,0
914,0
6
Output of finished cheese after
pressing, %
92,57
95,36
91,58
RESULTS AND DISCUSSION
As can be seen from the table, depending on the type
of enzymes used in the production of cheese, the
yield of the finished cheese after pressing varies.
When using the same amount of enzymes per 100 kg
of the mixture in the production of cheese, ie using
the enzyme "Fromase 220 TL, Lot F6073, DSM Food
Specialties", the yield of finished cheese after pressing
was 92.57%. When using the enzyme Maxiren 1800,
Lot R 5664, DSM Food Specialties, the yield of the
finished cheese was 91.58%. SG-50 had the highest
yield when using the enzyme. When using the enzyme
SG-50 in the production of cheese, the yield of
finished cheese after pressing was 95.36%.
In the production of cheese, processing using various
non-traditional sources is also significantly effective.
Among such non-traditional sources, we can include
rays such as IR, ultraviolet spectrum (US), and ultra-
high frequencies (UHF). When non-traditional sources
are used, it will be possible to achieve significant
elimination of microorganisms in milk compared to
traditional technology. The use of non-traditional
sources in food production processes, especially in
the production of cheese, helps to improve the
coagulation of the mixture, the rapid formation of the
cheese mass and improve the organoleptic
characteristics of the finished cheese [7-13].
The production of cheese, along with the type of
cheese, also depends on the type of quantity added
per 100 kg of mixture mass. Information on the yield
of finished cheese, depending on the amount of
enzyme used in the production of cheese SG-50, is
given in the table below.
Volume 02 Issue 04-2022
45
American Journal Of Applied Science And Technology
(ISSN
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2771-2745)
VOLUME
02
I
SSUE
04
Pages:
42-46
SJIF
I
MPACT
FACTOR
(2022:
6.
108
)
OCLC
–
1121105677
METADATA
IF
–
5.582
Publisher:
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Servi
Table 2
Effect of SG-50 enzyme on finished cheese output
№ Naming of indicators
Enzyme consumption per 100 kg of mixture, gr
1,0
1,20
1,25
1
Mixture description:
amount, kg
oil content,%
acidity, ° T
density, kg/m
3
11308
2,8
19,0
1,028
11308
2,8
19,0
1,028
11308
2,8
19,0
1,028
2
Fermentation periodicity, min
40
40
40
3
Mass of cheese after pressing, kg
950
995,0
1034,0
4
The mass of the finished cheese,
kg
878,56
940,47
986,0
5
Output of finished cheese after
pressing, %
92,48
94,52
95,36
It can be seen from the table that a change in the
amount of a single enzyme from 1.0 g to 1.25 g per 100
kg of mixture mass leads to an increase in the mass of
cheese after pressing from 39 kg to 84 kg. At the
same time, the mass of the finished cheese increases
from 45.53 kg to 107.44 kg. The yield of the finished
cheese after pressing was 92.48% with the addition of
1.0 g of enzyme per 100 kg of the mixture, while with
the addition of 1.25 g of SG-50 enzyme this figure was
95.36%.
CONCLUSION
In summary, the SG-50 enzyme showed the highest
efficiency in cheese production from Fromase 220 TL,
Lot F6073, DSM Food Specialties, Maxiren 1800, Lot R
5664, DSM Food Specialties and SG-50 enzymes. It is
also possible that when the amount of enzyme SG-50
is increased from 1.0 g to 1.25 g per 100 kg of the
mixture, the yield of the finished cheese after pressing
will increase from 0.84% to 2.88%.
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Pages:
42-46
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