title: ÐÐ·ÑÑÐµÐ½Ð¸Ðµ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð¿ÑÐ¸Ð¼ÐµÐ½ÐµÐ½Ð¸Ñ Ñ Ð¸Ð¼Ð¾Ð·Ð¸Ð½Ð° Ð¶Ð¸Ð²Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸ÑÑ Ð¾Ð¶Ð´ÐµÐ½Ð¸Ñ Ð² ÑÐµÑ Ð½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ ÑÑÑÐ°
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: The effectiveness of the use of animal and microbial chymosin in the technology of cheese production
Creators: name: ÐÐ¾ÑÑÐ³Ð¸Ð½Ð°, ÐÑÐ±Ð¾Ð²Ñ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: Ñ Ð¸Ð¼Ð¾Ð·Ð¸Ð½ Ð¶Ð¸Ð²Ð¾ÑÐ½ÑÐ¹
Ñ Ð¸Ð¼Ð¾Ð·Ð¸Ð½ Ð¼Ð¸ÐºÑÐ¾Ð±Ð½ÑÐ¹
ÑÑÑÐ½ÑÐ¹ ÑÐ³ÑÑÑÐ¾Ðº
ÑÑÐ²Ð¾ÑÐ¾ÑÐºÐ°
ÐºÐ¾ÑÐ¾Ð²ÑÐµ Ð¼Ð¾Ð»Ð¾ÐºÐ¾
ÐºÐ¾Ð·ÑÐµ Ð¼Ð¾Ð»Ð¾ÐºÐ¾
animal chymosin
microbial chymosin
cheese clot
whey
cow's milk
goat's milk

description: ÐÐ°Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð¿Ð¾ÑÐ²ÑÑÐµÐ½Ð° Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ Ð²Ð»Ð¸ÑÐ½Ð¸Ñ Ð´Ð²ÑÑ ÑÐµÑÐ¼ÐµÐ½ÑÐ¾Ð² ÑÐ¸Ð¼Ð¾Ð·Ð¸Ð½Ð° Ð¶Ð¸Ð²Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¸ Ð¼Ð¸ÐºÑÐ¾Ð±Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸ÑÑÐ¾Ð¶Ð´ÐµÐ½Ð¸Ñ Ð½Ð° ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ñ Ð¿Ð¾Ð»ÑÑÐµÐ½Ð¸Ñ ÑÑÑÐ°. ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ:- ÐÑÐ¾Ð²ÐµÑÑÐ¸ Ð»Ð¸ÑÐµÑÐ°ÑÑÑÐ½ÑÐ¹ Ð¾Ð±Ð·Ð¾Ñ Ð¿Ð¾ ÑÐµÐ¼Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ.- ÐÑÐ¾Ð²ÐµÑÑÐ¸ ÑÐºÐ²Ð°ÑÐ¸Ð²Ð°Ð½Ð¸Ðµ Ð¾Ð±ÑÐ°Ð·ÑÐ° Ð¼Ð¾Ð»Ð¾ÐºÐ° ÑÐ°Ð·Ð½ÑÐ¼Ð¸ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸ÑÐ¼Ð¸ ÑÐ¸Ð¼Ð¾Ð·Ð¸Ð½Ð° Ð¶Ð¸Ð²Ð¾ÑÐ½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸ÑÑÐ¾Ð¶Ð´ÐµÐ½Ð¸Ñ.- ÐÑÐ¾Ð²ÐµÑÑÐ¸ ÑÐºÐ²Ð°ÑÐ¸Ð²Ð°Ð½Ð¸Ðµ Ð¾Ð±ÑÐ°Ð·ÑÐ° Ð¼Ð¾Ð»Ð¾ÐºÐ° ÑÐ°Ð·Ð½ÑÐ¼Ð¸ ÐºÐ¾Ð½ÑÐµÐ½ÑÑÐ°ÑÐ¸ÑÐ¼Ð¸ ÑÐ¸Ð¼Ð¾Ð·Ð¸Ð½Ð° Ð¼Ð¸ÐºÑÐ¾Ð±Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸ÑÑÐ¾Ð¶Ð´ÐµÐ½Ð¸Ñ.- ÐÑÐ¾Ð²ÐµÑÑÐ¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ð¹ Ð°Ð½Ð°Ð»Ð¸Ð· Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ ÑÑÑÐ½ÑÑ ÑÐ³ÑÑÑÐºÐ¾Ð².- ÐÑÐµÐ½Ð¸ÑÑ Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° Ð¿Ð¾Ð»ÑÑÐµÐ½Ð½ÑÑ ÑÑÑÐ½ÑÑ ÑÐ³ÑÑÑÐºÐ¾Ð². ÐÐ±ÑÐµÐºÑÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ â Ð¼Ð¾Ð»Ð¾ÐºÐ¾ ÑÐµÐ»ÑÐ½Ð¾Ðµ, Ð½Ð°ÑÑÑÐ°Ð»ÑÐ½ÑÐ¹ ÑÐµÐ»ÑÑÐ¸Ð¹ ÑÑÑÑÐ¶Ð½ÑÐ¹ ÑÐµÑÐ¼ÐµÐ½Ñ, Ð¼Ð¸ÐºÑÐ¾Ð±Ð½ÑÐ¹ ÑÐ¸Ð¼Ð¾Ð·Ð¸Ð½ Â«MysFermente 1800Â», Ð¼Ð¾Ð»Ð¾ÐºÐ¾ ÐºÐ¾Ð·ÑÐµ, ÑÑÑÐ½ÑÐ¹ ÑÐ³ÑÑÑÐ¾Ðº. Ð Ð°Ð±Ð¾ÑÐ° Ð²ÑÐ¿Ð¾Ð»Ð½ÐµÐ½Ð° Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ Ð±Ð¸Ð¾ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ ÐÐ¨ÐÐ¸ÐÐ ÐÐÐ¡ÐÐ. ÐÐ½Ð°Ð»Ð¸Ð·Ð¸ÑÑÐµÐ¼ÑÐ¼Ð¸ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÑÐ¼Ð¸ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾ÑÑÐ¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ¾Ð² Ð±ÑÐ»Ð¸ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÐ¸ Ð¸ Ð´Ð¾Ð»Ð¸ ÑÑÑÐ¸Ñ Ð²ÐµÑÐµÑÑÐ² Ð² ÑÑÐ²Ð¾ÑÐ¾ÑÐºÐµ, Ð° ÑÐ°ÐºÐ¶Ðµ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ð¸Ðµ ÐºÐ¸ÑÐ»Ð¾ÑÐ½Ð¾ÑÑÐ¸, Ð´Ð¾Ð»Ð¸ ÑÑÑÐ¸Ñ Ð²ÐµÑÐµÑÑÐ², Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»ÐµÐ¹ Ð² ÑÑÑÐ½Ð¾Ð¼ Ð¿ÑÐ¾Ð´ÑÐºÑÐµ. Ð ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð½Ð¾, ÑÑÐ¾ Ð¾Ð±ÑÐ°Ð·Ð¾Ð²Ð°Ð½Ð¸Ðµ ÑÑÑÐ½Ð¾Ð³Ð¾ ÑÐ³ÑÑÑÐºÐ° Ð¿Ð¾Ð´ Ð´ÐµÐ¹ÑÑÐ²Ð¸ÐµÐ¼ ÑÐ¸Ð¼Ð¾Ð·Ð¸Ð½Ð° Ð¼Ð¸ÐºÑÐ¾Ð±Ð½Ð¾Ð³Ð¾ Ð¿ÑÐ¾Ð¸ÑÑÐ¾Ð¶Ð´ÐµÐ½Ð¸Ñ Â«MysFermente1800Â» Ð¿ÑÐ¾Ð¸ÑÑÐ¾Ð´Ð¸Ñ Ð² 5 ÑÐ°Ð· Ð±Ð¾Ð»ÐµÐµ ÑÑÑÐµÐºÑÐ¸Ð²Ð½Ð¾.
description: This work is devoted to the study of the effectiveness of the effect of two enzymes of chymosin of animal and microbial origin on the technology of cheese production.Tasks that were solved during the study:- To conduct a literary review on the research topic.- To carry out fermentation of a milk sample with different concentrations of animal chymosin.- To carry out fermentation of a milk sample with different concentrations of chymosin of microbial origin.- To conduct a physico-chemical analysis of the obtained cheese clots.- To evaluate the organoleptic properties of the obtained cheese clots. The objects of research are whole milk, natural veal rennet enzyme, microbial chymosin "MysFermente 1800", goat milk, cheese clot.The work was carried out on the basis of the laboratory of biotechnology of Institute of Biomedical Systems and Biotechnologies. Higher School of Biotechnology and Food Production. The analyzed indicators of the effectiveness of enzymes were â determination of acidity and the proportion of solids in the serum, determination of acidity, the proportion of solids, organoleptics in the cheese product.In the course of the study, it was shown that the most effective variant of the effect on the cheese clot was exerted by the enzyme chymosin of microbial origin "MysFermente 1800".