摘要
本试验以西安常兴乳品厂当日生产鲜奶为原料,以进口的EZAL、MA0LL作发酵剂(由乳油连球菌和乳酸链球菌组成),以微生物酶,小牛皱胃酶和胃蛋白酶,羔羊皱胃酶,木瓜蛋白酶,无花果蛋白酶作为凝乳酶生产硬质干酪,研究不同凝乳酶对干酪成熟期间蛋白质降解的影响。蛋白质降解测定结果表明,在干酪成熟过程中残留微生物凝乳酶和小牛皱胃酶对酪蛋白能力最强,天花果蛋白酶和木瓜蛋白酶最低,羔羊皱昌酶和猪胃蛋白酶居中。
In this experiment the source is the freshmilk produced by xi＇ an Changxing Dairy with import EZAL and MA011 from abroad as yeast powder （str.Cremoris and Str. Lactis）Use miscrabial rennet ,swine pepsin ,lamb rennet,calf rennet,papain and ficin as milk-clotting enzymes proteolysis during ripening.pro teolytic data revealed that miscroyid renuet and calf reuuet had the highest proteolytic activety during ripeaing,papain and ficin the lowestm,lawb and swine pepsin remained moderate.
出处
《黄山学院学报》
2005年第6期93-95,共3页
Journal of Huangshan University
关键词
凝乳酶
鲜奶
蛋白质降解
Milk-Clotting enzymes freshmilk proteolysis
