kaz44Вестник Университета Шакарима. Серия технические наукиBulletin of Shakarim University. Technical Sciences2788-79953006-0524«Шәкәрім университеті» КеАҚ10.53360/2788-7995-2026-2(22)-37kaz44-2513Research ArticleПИЩЕВАЯ ИНЖЕНЕРИЯ И БИОТЕХНОЛОГИЯСРАВНИТЕЛЬНЫЙ АНАЛИЗ МОЛОКОСВЕРТЫВАЮЩИХ ФЕРМЕНТОВ ПРИ ПРОИЗВОДСТВЕ СЫРА ИЗ ВЕРБЛЮЖЬЕГО МОЛОКАA COMPARATIVE ANALYSIS OF MILK-CLOTTING COAGULANTS IN CAMEL MILK CHEESEMAKINGhttps://orcid.org/0000-0001-5568-5674ГабрильянцЭ. А.GabrilyantsE. A.

Элеонора Арутюновна Габрильянц – докторант, Высшая школа Текстильной и пищевой инженерии, 

160012, г. Шымкент, проспект Тауке-хана 5

Eleonora Artyunovna Gabrilyants – doctoral student, 

160012, Shymkent, Tauke Khan Avenue, 5

gabrilyants@mail.ruhttps://orcid.org/0000-0002-0723-3101АлибековР. С.AlibekovR. S.

Равшанбек Султанбекович Алибеков – кандидат химических наук, профессор, Высшая школа Текстильной и пищевой инженерии,

160012, г. Шымкент, проспект Тауке-хана 5

Ravshanbek Sultanbekovish Alibekov – candidate of chemical science, professor,

160012, Shymkent, Tauke Khan Avenue, 5

ralibekov@hotmail.comhttps://orcid.org/0000-0003-3792-4656УтебаеваА. А.UtebayevaA. A.

Айдана Аскаровна Утебаева – PhD Южно-Казахстанский университет им. М. Ауэзова, Высшая школа Текстильной и пищевой инженерии, 

160012, г. Шымкент, проспект Тауке-хана 5

Aidana Askarovna Utebayeva – PhD, 

160012, Shymkent, Tauke Khan Avenue, 5

aidana.utebaeva@gmail.comЮжно-Казахстанский университет им. М. АуэзоваКазахстанM. Auezov South Kazakhstan UniversityKazakhstan20262907202602(22)340348Copyright © Габрильянц Э.А., Алибеков Р.С., Утебаева А.А., 20262026Габрильянц Э.А., Алибеков Р.С., Утебаева А.А.Gabrilyants E.A., Alibekov R.S., Utebayeva A.A.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://tech.vestnik.shakarim.kz/jour/article/view/2513

Верблюды (Camelus dromedarius), обладающие высокой устойчивостью к экстремальным климатическим условиям, играют важную роль в обеспечении продовольственной безопасности и устойчивости пастбищных хозяйств Казахстана. Ферментативное свертывание является ключевым этапом сыроделия, определяющим структуру, выход и качественные характеристики продукта. Эффективность коагуляции и интенсивность протеолиза зависят от природы коагулянта, его молокосвертывающей и протеолитической активности, что особенно важно при переработке верблюжьего молока с его специфическим белковым составом.

Целью настоящего исследования явился сравнительный анализ сыров из верблюжьего молока, полученных с использованием ферментов микробного и животного происхождения. Оценены показатели сухих веществ, выход, текстурные характеристики, а также влияние типа коагулянта на формирование пептидного профиля сыра. Полученные результаты демонстрируют, что при различных температурных режимах фермент Kalase демонстрировал более длительное время свертывания от 224,8 с. при 34 °C до 95,6 с. при 40,  по сравнению с ферментом Chy-Max с 180 с при 34 °C до 88 с при 40 °C.,тогда как при более высоких температурах (38-40°C) разница сократилась до 7,6-9 с. Синерезис показал, что при применении фермента Chy-Max сгусток выделял в среднем 55,6% сыворотки, в то время как образцы сыра, с использованием фермента Kalase, показали более низкий уровень синерезиса 45,6%. Выход сыра с использованием фермента Chy-Max составил 20,9%, в то время как с использованием сычужного фермента животного происхождения Kalase составил 18,7%. Сухие вещества в образцах сыра с использованием Chy-Max и Kalase показали 48,4%±0,05 и 47,3%±0,05 соответственно. Текстурные показатели сыров показали более плотную текстуру с использованием микробиального фермента. Также были идентифицированны биологически активные пептиды у обоих образцов сыра, которые относятся к антигипертензивным, антиоксидантным, антимикробным и иммуномодулирующимм свойствам.

Camels (Camelus dromedarius), which are highly resilient to extreme climatic conditions, play a vital role in ensuring food security and the sustainability of pastoral farming in Kazakhstan. Enzymatic coagulation is a key stage in cheese production, determining the structure, yield and quality characteristics of the product. The efficiency of coagulation and the intensity of proteolysis depend on the nature of the coagulant and its rennet and proteolytic activity, which is particularly important when processing camel milk, given its specific protein composition.

This study aimed to conduct a comparative analysis of camel’s milk cheeses produced using microbial and animal-derived coagulants. The study assessed dry matter content, yield, and textural characteristics, and evaluated the effect of coagulant type on the formation of the cheese’s peptide profile. The results obtained show that, under various temperature conditions, the Kalase coagulant exhibited a longer coagulation time, ranging from 224,8 s at 34 °C to 95,6 s at 40 °C, compared with the Chy-Max coagulant, which ranged from 180 s at 34 °C to 88 s at 40 °C. In contrast, at higher temperatures (38-40 °C), the difference narrowed to 7,6- 9 s. Syneresis showed that when using the Chy-Max coagulant, the curd released an average of 55,6% whey, whilst cheese samples using the Kalase coagulant showed a lower syneresis level of 45,6%. The cheese yield using the Chy-Max coagulant was 20,9%, whilst that using the coagulant Kalase was 18,7%. The total solid content in the cheese samples using the coagulant Chy-Max and Kalase was 48,4%±0,05 and 47,3%±0,5, respectively. The textural parameters of the cheeses indicated a denser texture when the microbial coagulant was used. Biologically active peptides were also identified in both cheese samples, which possess antihypertensive, antioxidant, antimicrobial, and immunomodulatory properties.

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The authors declare that there are no conflicts of interest present.