摘要
比较了小牛皱胃酶、风味酶及菠萝蛋白酶对Mozzarella(莫兹瑞拉)水牛奶干酪的加工性状、质构及感官品质的影响。结果显示,用0.025g/L风味酶添加到水牛奶中所制备干酪的产率、凝乳时间、凝乳性状、质构特征、感官品质均与小牛皱胃酶制备干酪的性状接近,说明风味酶可替代小牛皱胃酶用于Mozzarella水牛奶干酪的加工。
Compared the effect of rennin, flavor - enzyme and bromelin on processing properties,texture and sensory characters of Mozzarella cheese. The results showed that it was simular to the choeese made by rennin in the yield, curding time, curd properties, texture and sensory characters by adding 0. 025 g/L of flavor enzyme into buffalo milk. It was also showed that flavor enzyme could be a substitute of rennin in Mozzarella cheese making.
出处
《食品与机械》
CSCD
北大核心
2009年第1期21-24,共4页
Food and Machinery
