不同凝乳酶加工的羊奶干酪成熟期微生物变化  

Microbic variety of goatmilk cheese produced with different rennins during ripening

作　　者：孙超[1] 李建文[1] 

机构地区：[1]西北农林科技大学畜牧兽医学院,陕西杨陵712100

出　　处：《西北农业大学学报》2000年第5期61-64,共4页Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)

基　　金：陕西省科委科技攻关项目! ( 96-0 2 -0 0 5)

摘　　要：以西农莎能奶山羊的新鲜奶为原料 ,用微生物酶、牛皱胃酶和胃蛋白酶等 3种凝乳酶加工硬质干酪 ,检测其不同成熟期细菌总数、乳酸菌、大肠菌群、酵母和霉菌含量的变化 ,并对不同成熟期间的干酪进行感官综合评定。结果表明 ,微生物酶加工的干酪 ,在成熟第 60天其品质达到优良 ,而另 2种凝乳酶加工的干酪 ,在成熟第 90天其品质可定为优良。数据统计分析表明 ,不同凝乳酶加工的干酪 ,在其成熟期间各种微生物变化规律以及干酪品质明显不一致 。Fresh milk is used as material,and three rennins are adopted respectively to produce hard goat milk cheese to inspect bacterium,lactic bacterium,coliform,yeast,mould and to evaluate quality of cheese in different ripening courses,in the hope of observing different rennins effect on the variety of microorganism in the course of ripening and microbics connected with cheese quality.The results show:the first brings about good quality when ripening 60 days,but other two rennets cause fine quality when ripening 90 days.Accordingly,the changing rules of the microorganism treated with different rennase differ from each other,so do the quality of cheese treated with different rennins.The quality of goatmilk cheese has close connection with the varietions including number of microorganisms.

关 键 词：凝乳酶 羊奶干酪 微生物数量 成熟期 干酪品质 微生物种类 

分 类 号：TS252.53[轻工技术与工程—农产品加工及贮藏工程] TS252.7[轻工技术与工程—食品科学与工程]