I.N. Delitskaya's research while affiliated with Russian Academy of Sciences and other places
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Publications (25)
The study examined semi-hard cheeses made with milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosin 95%, “Bovine Pepsin” with a mass fraction of chymosin 10%), microbial origin (Fromase 750 XLG) and recombinant origin (Chy-max Extra and Chy-max Supreme), at an introduction dose of MCE of 1,500 to 6,000 IMCU...
Lipolytic enzymes can improve the sensory profile of low-fat cheeses. In this study, bovine lipase improved the flavor of semi-hard cheese with a 30.0% fat mass fraction.
The effect of milk-clotting enzymes (MCEs) of animal origin (Naturen Extra with a mass fraction of chymosins of 95%, “Bovine Pepsin” with a mass fraction of chymosin of 10%), as well as MCEs of microbial origin (Fromase 750 XLG) and recombinant origin (Chy-max Extra and Chy-max Supreme) on the duration of milk coagulation and processing of cheese c...
The effect of the type (bovine chymosin (Chy-max Extra), camel chymosin (Chy-max M), and modified camel chymosin (Chy-max Supreme)) and applied dose (1500, 2500, or 3500 IMCU/100 kg of milk) of milk-clotting enzyme (MCE) on the proteolysis degree, microstructure, rheological and sensory properties of Crescenza soft cheese was studied. The proteolys...
Currently, products with a reduced content of saturated fatty acids and a high protein content occupy an important place in the structure of a balanced diet, which leads to an increasing demand for cheeses with a low content of milk fat and high organoleptic properties. As a result of the growing trend towards the consumption of products with a red...
The effect of milk-clotting enzymes (MCE) with different milk-clotting activity (MCA) and proteolytic activity (PA) based on recombinant calf chymosins (Chy-max® Extra: MCA=554 IMCU/g; PA=0.71 UA/g), camel (Chymax® M: MCA=904 IMCU/g; PA=0.68 PA units/g) and “modified” chymosin (Chy-max® Supreme: MCA=912 IMCU/g; PA=0.26 PA units/g) on the duration o...
The disadvantage of soft cheeses is their short shelf life. In soft cheeses with a high moisture content, proteolysis occurs at a high rate, as a result of which the cheeses quickly overripe. The main proteolytic agent in soft cheeses is the milk-clotting enzyme (MCE). Increasing the shelf life of cheeses can be achieved by using MCE types having l...
Low-fat cheeses with the reduced calorie content are of interest both for consumers seeking to reduce the calorie content of the diet, without deteriorating the product taste, and for cheese manufacturers. However, low-fat cheeses made from cow's milk using traditional technologies usually have a mild taste, aroma and coarse consistency. The unsati...
The ratio of the milk-clotting activity (MCA) and proteolytic activity (PA) was compared for milk-clotting enzyme preparations (MEP) based on recombinant chymosin, chymosin of animal origin and microbial origin. The MCA value was measured in the international milk-clotting units (IMCU), the PA value was determined by the Anson method on the substra...
The article presents the results of a study on the influence of adjunct cultures of Leuconostoc mesenteroides, Lactococcus lactis subsp. lactis biovar diacetylactis and Lactobacillus helveticus on the organoleptic characteristics of cheeses with reduced calorie content. It has been established that differences in the composition of the starter micr...
A comparative test was carried out for milk-clotting enzymes (MCE) of animal origin (Naturen® Extra), microbial origin (Marzyme®) and MCE based on recombinant camel chymosin (Chy-max® M) in the production of soft cheese “Lyubitelskiy”. By the end of the shelf life of the cheeses (12 days at a temperature of 3 ± 1 °C), differences were noted in the...
The effect of the type of milk clotting enzyme (MCE) on the duration of milk coagulation, parameters of the composition of whey and cheeses, and the output of cheeses in the production of soft cheese such as “Lyubitel'skiy” were investigated. Three brands of MCE of different origins were investigated: Marzyme® (MCE of microbial origin based on Rhiz...
The effect of the type and dose of milk-clotting enzymes (Chy-max® M based on recombinant camel chymosin, Fromase® TL based on Rhizomucor miehei protease) on the physicochemical, functional properties and shelf life of pizza-cheeses was studied. When using a low dose of milk-clotting enzymes (MCE) for milk coagulation (250–1100 IMCU per 100 kg of m...
Citations
... During the evaluation of several coagulants for the manufacturing of Halloumi cheese, it was demonstrated that Maxiren powder resulted in significantly higher levels of fat and protein losses in the whey compared to other coagulants that were evaluated (El-Zoghby and Abdel-Kader, 2000). In study by Myagkonosov et al. (2023) on milk-clotting enzymes for semihard cheese production, it was observed that the use of Fromase and 'Pepsin' brands resulted in significantly higher fat and dry matter losses in whey compared to Naturen, Chy-max Extra, and Chy-max Supreme clotting enzymes, even when the same amount of enzymes was used. This could potentially affect the quality and yield of the cheese. ...
... Globally consumed dairy products are abundant in essential nutrients, including protein, fat, vitamins, minerals, and bioactive compounds [3]. The nutritional content of a dairy product, especially when it provides rich protein and low-fat content, can contribute to a healthy and balanced diet for consumers [4,5]. ...
... The proteolytic activity of milk-clotting enzymes was evaluated according to GOST 34430-2018 1 (Russian National Standard), as applied to weakly acidic proteases (at pH 5.3). Information on the values of the milk-clotting and proteolytic activity of the MCEs used in this study is given in our article [19]. ...
... Thermal stability (TS) of a milk coagulant should be examined in relation to its total PA, which is considered as a negative factor in cheese-making technologies [46]. According to [9], with an increase in the temperature of enzyme-substrate mixtures, rChns exhibit an increased total PA. ...
... Therefore, the necessity of using a fat substitute component in the production of reduced-fat cheese arises. A decrease in the proportion of milk fat in the matrix of low-fat cheese is replaced by free moisture and protein, which is achieved by using technological methods that differ from the generally accepted technology of standard-fat cheese (Chudy et al., 2021;Sviridenko et al., 2022). In addition, cheese is considered a part of a healthy diet because it is an important source of short chain fatty acids (Lock et al., 2014). ...
... In the cheese production, 3 brands of MCE were used on the basis of fermentation-produced chymosin of bovine, camel and modified chymosin. The doses of MCE in the experiment were selected based on the analysis of scientific literature from the technical documentation for MCE, as well as the results of their own research by the authors of this article [12]. ...
