Sensory indicators of suluguni cheese when using enzyme preparations of different origins in the technology of soft cheeses

Cheeses are food products obtained by concentration and biotransformation of the main components milk under influence physicochemical factors rennet enzyme preparations microorganisms. Suluguni occupies an important place among cheeses in Ukraine. cheese has been known for a long time, it was first mentioned book Pope's personal chef Bartolomeo Scipri. Industrial production product established at end 18th century. The operation is enzymatic coagulation action chymosin, resulting formation clot with large part casein whey. In body animals, similar to cheese-making technology, coagulates beginning its digestion. Thus, processing process corresponds natural physiological processes. III groups samples (n = 5) were formed conduct experiment. control group samples, microbial origin used curdling milk. 1st experimental preparation from dairy calves, extracted according method Yu. Ya. Svyridenko, used. II group, used, which calves S. V. Merzlova. duration protein during “Suluguni” using 23 min., when enzymes research – 27 min. 33 view output ready-made commercial purpose obtain more profit, advisable use origin. According sensory analysis, calf Merzlova (I samples) characterized pronounced cheesy, sour-milk, without extraneous tastes smells, taste smell characteristic soft fresh cheese; surface clean mechanical damage, elastic; consistency smear gentle, moderately dense; color white, uniform throughout mass. Samples worst organoleptic indicators.