摘要
探讨了反应温度、滴定酸度、胃蛋白酶添加量、ＣａＣｌ２加入量等因素对胃蛋白酶凝乳作用的影响规律，确定了用胃蛋白酶生产干酪时的主要工艺参数，反应温度３９℃；滴定酸度２４Ｔ；ＣａＣｌ２加入量０．０１５％；加酶量随酶活而定。
The rules affecting on the coagulum of pepsin by temperature，TepHep（T），the activity and additive amount of pepsin，and the amount of CaCl2 were discussed，on which the optimum parameters for processing were determined for cheese making with pepsin：temperature 39℃；the additive amount of TepHep（T） 24 T；CaCl2 0．015％；The additive amount of pepsin depends on the enzyme activity.
出处
《西北农业大学学报》
CSCD
1996年第2期79-82,共4页
Journal of Northwest Sci-Tech University of Agriculture and Forestry（Natural Science Edition)
