不同凝乳酶对干酪凝乳性能的影响  

Effect of Different Milk-Clotting Enzymes on Properties of Cheese Curds

作　　者：苏永红[1] 

机构地区：[1]光明乳业股份有限公司乳业研究院,上海200436

出　　处：《乳业科学与技术》2012年第2期4-6,共3页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：以小牛皱胃酶、木瓜凝乳酶和微小毛霉凝乳酶作为动物、植物和微生物凝乳酶进行干酪凝乳实验,研究不同类型凝乳酶对干酪品质的影响,并进行用部分非动物凝乳酶来替代动物性凝乳酶实验。结果表明:小牛皱胃酶制作的干酪品质最佳,木瓜蛋白酶对制作干酪的品质影响较大,而用添加量小于25%的微小毛霉凝乳酶来替代部分小牛皱胃酶,且此替代量不会造成大的干酪风味和口感的缺陷。To understand the effect of different milk-clotting enzymes on the quality of cheese curds,calf rennet,chymopapain,and Mucor pusillus rennin were individually used for milk clotting.Meanwhile,the feasibility of partially replacing rennets of animal origin with those of non-animal origin for cost reduction was explored.The results demonstrated that Mucor pusillus rennin could partially replace calf rennet when added in a proportion not exceeding 25% with no obvious adverse effect on the flavor and taste of cheese curds.

关 键 词：凝乳酶 干酪 凝乳性能 微小毛霉凝乳酶 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程]