Effect of different commercial enzymes on the clotting of milk and certain properties of curd

József Csanádi; Ottilia Bara-Herczegh; Attila Szabolcsi; József Mihalkó; Ádám Lőrincz

doi:10.14232/analecta.2021.1.73-81

Authors

József Csanádi Department of Food Engineering Faculty of Engineering, University of Szeged, Hungary https://orcid.org/0000-0001-8499-2454
Ottilia Bara-Herczegh Department of Food Engineering Faculty of Engineering, University of Szeged, Hungary
Attila Szabolcsi Department of Food Engineering Faculty of Engineering, University of Szeged, Hungary
József Mihalkó Department of Food Engineering Faculty of Engineering, University of Szeged, Hungary https://orcid.org/0000-0002-2633-6536
Ádám Lőrincz Department of Food Engineering Faculty of Engineering, University of Szeged, Hungary

DOI:

https://doi.org/10.14232/analecta.2021.1.73-81

Keywords:

clotting enzymes, curd properties, cheese making, curd loss, syneresis

Abstract

More researches published data about the milk curd properties, evaluated the importance in the cheese making, but an analysis of importance of these properties in practical applications is usually lacking. We investigate the milk curd behaviour using different enzyme preparations at the cutting of curd. We focused on the well measurable properties as clotting time, viscosity of curd, texture properties an whey separation rate of cur at cutting time. Approximately five minutes difference was determined between the clotting times. Investigated the curd properties we found significant differences between the hardness on samples clotted with CHY MAX® M 1000 and NATUREN® Premium 145 enzymes. Other properties did not show significant differences, but in some case differences were remarkable. Discovered differences e.g. approx. 5% whey separation rate difference and the different trends of adhesive force and adhesiveness confirm that such studies should be carried out. Summarized effect of different enzymes can alter the cheese making technology in the practice, significantly. Considering every aspect, in our investigation the CHY MAX® M 1000 enzyme seemed the best.

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