Uglich, Russian Federation
Uglich, Russian Federation
The initial pH is known to affect cheese proteolysis during ripening. The article describes the sensory profile of samples of the domestic Syr Rossiysky brand with different initial post-pressure pH values. The control sample had an initial pH of 5.28 ± 0.06, which meets the requirements of State Standard GOST 32260-2013. The experimental cheeses had a pH of 5.54 ± 0.06, which exceeded the standard, and a pH of 5.17 ± 0.06, i.e., the minimal standard values. Lower pH values caused considerable changes during ripening: they boosted lactose hydrolysis and slowed down water-soluble proteolysis. The peptide profiles obtained by high-resolution gel filtration demonstrated larger peptides in the highmolecular, medium-molecular, and low-molecular fractions. All deviations from standard initial pH affected the sensory profile of the finished product. The samples with lower pH were too sour and plastic. The samples with higher pH had a more pronounced cheese taste with no sour aftertaste while the consistency was too soft and plastic for the brand. A stricter pH control after pressing renders the Syr Rossiysky cheese its high quality and identifying features.
cheese, active acidity, ripening, lactose hydrolysis, proteolysis, peptide profile, taste, consistency
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