• V. V Bila Bila Tserkva National Agrarian University, Ukraine
  • Н. V. Merzlova Bila Tserkva National Agrarian University, Ukraine



milk processing, rennet enzyme, soft cheeses


The article presents the results of the study of the effect of various rennet enzymes on the main indicators of mozzarella using soft cheese technologies. Thus, the processing of milk in the process of cheese production corresponds to natural physiological processes. III groups of milk samples (n=5) were formed to conduct the experiment. In the control group of samples, rennet enzyme of microbial origin was used for curdling milk. In the 1st experimental group of samples, an enzyme preparation from the rennet of dairy calves, extracted according to the method of Yu. Ya. Svyridenko, was used. In the II experimental group, an enzyme preparation was used, which was extracted from the rennet of dairy calves according to the method of S.V. Merzlova. The duration of protein coagulation in the production of Mozzarella cheese using a microbial enzyme preparation is 23 min., when using enzymes of the 1st research group – 27 min. and when using rennet enzymes of the II research group – 33 min. In view of the output of ready-made Mozzarella cheese with a commercial purpose to obtain more profit, it is advisable to use an enzyme of microbial origin. According to sensory analysis, samples using calf rennet enzyme extracted according to the method of S.V. Merzlov’s 1st experimental group of samples was characterized by pronounced cheesy, sour-milk, without extraneous tastes and smells, taste and smell characteristic of soft fresh cheese; the surface is clean without mechanical damage, elastic; the consistency of the smear is gentle, moderately dense; the color is white, uniform over the entire mass; dough with the presence of cells. Samples of the II experimental group were characterized by the worst organoleptic indicators.

Author Biographies

V. V Bila, Bila Tserkva National Agrarian University

Graduate student of the Department of Safety and Quality
Food Products, Raw Materials and Technological Processes

Н. V. Merzlova, Bila Tserkva National Agrarian University

Candidate of Agricultural Sciences, Associate Professor,
Associate Professor of the Department of Safety and Quality
Food Products, Raw Materials and Technological Processes


Tsisaryk, O. (2013). Analysis of the microbiological composition of sheep cheese. In Current problems of the food industry: Materials of the scientific conference (pp. 146‒147). Ternopil: Ternopil Ivan Puluj National Technical University.

Merzlov S., Bilyi V., Rindin A (2019) The effect of extractors on indicators of elimination of exposed enzims.// Scientific Horizons. 2019. № 8. рр 77 - 81

Ardo, Y., Thage, B. V., & Madsen, J. S. (2002). Dynamics of free amino acid composition in cheese ripening. Australian Journal of Dairy Technology, 57 (2), 109‒115.

Johnson, M. E. (2017). A 100-Year Review: Cheese production and quality. Journal of Dairy Science, 100 (12), 9952–9965. doi: 10.3168/jds.2017-12979

Ozturk, M., Govindasamy-Lucey, S., Jaeggi, J. J., Johnson, M. E., & Lucey, J. A. (2018). Investigating the properties of high-pressure-treated, reduced-sodium, low-moisture, part-skim Mozzarella cheese during refrigerated storage. Journal of Dairy Science, 101 (8), 6853–6865. doi: 10.3168/jds.2018-14415

Bos, C., Metges, C. C., Gaudichon, C., Petzke, K. J., Pueyo, M. E., Morens, C., Everwand, J., Benamouzig, R., & Tomé, D. (2003). Postprandial kinetics of dietary amino acids are the main determinant of their metabolism after soy or milk protein ingestion in humans. The Journal of Nutrition, 133 (5), 1308–1315. doi: 10.1093/jn/133.5.1308

Venher, O. O., & Mishchenko, H. V. (2011). The use of proteolytic enzymes to provide tissues containing wool, a stable soft fingerboard. East European Journal of Advanced Technologies, 3/6 (51), 42–44.

Chuang, C. K., Lin, S. P., Lee, H. C., Wang, T. J., Shih, Y. S., Huang, F. Y., & eung, C. Y. (2005). Free amino acids in full-term and pre-term human milk and infant formula. Journal of Pediatric Gastroenterology and Nutrition, 40 (4), 496–500. doi: 10.1097/01.mpg.0000150407.30058.47

Bilyi, V. Y., & Merzlov, S. V. (2022). Influence of various rennet enzymes on technological and sensory parameters of brynza. Bulletin of Poltava State Agrarian Academy, (1), 103–109. doi: 10.31210/visnyk2022.01.13

Melina, V., Craig, W., & Levin, S. (2016). Position of the Academy of Nutrition and Dietetics: Vegetarian Diets. Journal of the Academy of Nutrition and Dietetics, 116 (12), 1970–1980. doi: 10.1016/j.jand.2016.09.025

Borshch, O. O., Borshch, O. V., Kosior, L. T., Lastovska, I. A., & Pirova, L. V. (2019). The influence of crossbreeding on the protein composition, nutritional and energy value of cow milk. Bulgarian Journal of Agricultural Science, 25 (1), 117–123.

Bilyi, V. Y., & Merzlov, S. V. (2022). Effect of some current enzymes on milk coagulation indica- tors. Scientific Messenger of Lviv National University of Veterinary Medicine and Biotechnologies. Series: Agricultural sciences, 24(96), 144–147. doi: 10.32718/nvlvet-a9620

Park, Y. W. (2001). Proteolysis and Lipolysis of Goat Milk Cheese. Journal of Dairy Science, 84, E84–E92. doi: 10.3168/jds.s0022-0302(01)70202-0

Bilyi V., Merzlov S., Narizhnyy S., Mashkin Y., Merzlova G. (2021) Amino Acid Composition of Whey and Cottage Cheese Under Various Rennet Enzymes/ // Scientific Horizons. 2021. Том 24, Выпуск 9. Страницы 19 – 25 DOI 10.48077/scihor.24(9).2021.19-25

Semko, T. V., Vlasenko, I. H., & Hyrych, S. V. (2018). Innovations in the poduction of hard cheeses. Vinnytsia: VITE of KNUTE.

Tsisaryk, O.I., Musiy, L.Ia., Slyvka, I.M., Molokus, T.F. (2017). The development of cheese technology «Mozzarella» with the usage of different curdle ferments. Scientific Messenger LNUVMBT named after S.Z. Gzhytskyj, 19(75), 23–28.



How to Cite

Bila, V. V., & Merzlova Н. V. (2023). THE INFLUENCE OF DIFFERENT RENNET ENZYMES ON THE MAIN INDICATORS OF MOZZARELLA FOR SOFT CHEESE TECHNOLOGIES. Podilian Bulletin: Agriculture, Engineering, Economics, (37), 41–45.



Agricultural Sciences