The purpose of the work was the development of the for- mulation for the production of enzyme-modified cheese paste (EMC) with various enzymes. The following tasks were set: the selection of enzyme systems for obtaining cheese flavor, establishing the relationship between the intensity of the fla- vor of ЕMS and the maturation period. In the study the sam- ples of cheese paste obtained from cow's milk of Samara Region with the help of lipase enzyme and four different proteolytic enzymes were investigated by organoleptic meth- od: Pancreatin, rennet enzyme of microbial origin, liquid goat rennet enzyme, dry rennet enzyme chymosin. The data ob- tained tasting evaluation over the generality of proteolytic and lipolytic process occurring in ЕMS at the temperature of 38 ° C in the first 48 hours. The samples of FMS with liquid goat enzyme and dry veal chymosin had a pronounced cheese flavor with notes of blue cheese. The sample of EMS with Pancreatin had the worst odor in the connections with chemi- cal reactions; their aroma was marked as ‘chalky, chemical’. The sample of EMS with microbial enzyme had weakly ex- pressed sour-milk smell and did not contain sharp notes of the smell of blue cheese. After 48 hours of storage of samples develop mold and foreign smells. To obtain cheese flavor of blue cheese in the form of EMS, the following conditions were chosen the use of complex of proteolytic enzymes of a com- mercial goat rennet enzyme preparation; the maturation of EMS at the temperature of 38° C for 48 hours.
protease, lipase, blue cheese, enzyme- modified cheese, cheesy flavor
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