УДК 577.151.52
Authors:
Egorova E. Yu.,
Koneva S. I.
Annotation. The technological properties of a milk-converting enzyme obtained from the culture fluid of Piptoporus betulinus fungi have been studied. The biochemical composition, physico-chemical and organoleptic properties of whey and soft cheeses obtained using enzymes of fungal and animal origin have been established. The yield of whey with the use of a fungal enzyme was 80.54 %. The quantitative content of fats, proteins and solids in serum when using the mushroom enzyme was 0.26, 0.52 and 6.88 % and did not differ significantly from the values of whey obtained using rennet enzyme — SG-50. It was found that the yield of cheese with an enzyme of fungal origin was 12.84 % and was lower than the actual yield of rennet cheese by 14.0 %. The content of total protein and dry matter in cheese obtained with an enzyme from P. betulinus was 9.51 % and 45.24 %, and were 14.5 and 3.4 % lower than in cheese with rennet enzyme. The energy value of the obtained cheeses was 228.33 and 246.44 kcal / 100 g. The established technological properties of the enzyme obtained from the biomass of higher fungi make it possible to recommend it in the technology of making soft cheeses of the “Amateur” type. 39
Keywords: milk-converting enzymes, mycelium biomass, higher basidial fungi, Piptoporus betulinus, biochemical composition, soft cheese
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