摘要
利用胃蛋白酶和姜汁按一定比例配合替代部分皱胃酶取得了理想效果。在混合乳干酪最佳工艺参数的基础上 ,用复合凝乳酶II (2 %皱胃酶 0 0 5 % ,2 %胃蛋白酶 0 0 2 % ,姜汁 0 15 % )代替皱胃酶 (如仅用皱胃酶添加量为0 375 % )对混合乳进行凝乳 ,所加工的混合乳干酪经感官评定认为与精制皱胃酶加工的干酪具有相似的感官质量。电镜扫描观察 ,干酪成熟过中pH4 6可溶性氮分析 。
This experiment substitutes pepsin and ginger that have a kind of ratio for a part of rennet. Based on the best parameters of mixed-milk cheese, we use compound rennet (2%rennet 0 05%, 2% pepsin solution 0 02% and 0 15% ginger juice) substituted for rennet to produce mixed-milk cheese. The result is that the two kind of mixed-milk cheese that used by compound rennet or pure rennet has the same sense quality. By electron microscope observing, the solubility nitrogen (pH 4 6) of cheese curd by using compound rennet is higher then that of cheese using pure rennet in the course of maturity.
