摘要
以当日鲜奶为原料,EZAL、MAOLL作为发酵剂,微生物酶、小牛皱胃酶、胃蛋酶、羔羊皱胃酶、木瓜蛋白酶和无花果蛋白酶作为凝乳酶生产硬质干酪,研究了不同凝乳酶在干酪成熟期的理化和生化特性。对这些干酪的理化和生化分析表明,在口感、风味、组织结构等方面,按品质依次为羔羊皱胃酶>小牛皱胃酶>微生物凝乳酶>猪胃蛋白酶>无花果蛋白酶>木瓜蛋白酶。
The experiment selected dairy fresh milk as raw material,EZAL and MAOLL as fermentation agent, microbial rennet, swine pepsin,lamb rennet, e all rennet, papain and ficin as milk-clotting enzymes to produce hard cheese. This paper studied the physical, chemical and biochemical characteristics of different milk-clotting enzymes during the cheeseanaking, The physical, chemical and biochemical analysis to these cheeses indicated that they followed by quality：lamb rennet〉 calf rennet〉 microbial rennet〉 swine pepsin〉 ficin〉 papain,in the taste,flavor,structure,and so on.
出处
《资源开发与市场》
CAS
CSSCI
2009年第2期104-106,共3页
Resource Development & Market
关键词
凝乳酶
鲜奶
生化特性
rennet
fresh milk
biochemical characteristic
