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.
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
关键词
凝乳酶
干酪
凝乳性能
微小毛霉凝乳酶
milk-clotting enzymes
cheese curd
properties
Mucor pusillus rennin
