不同凝乳酶对羊奶干酪成熟期间蛋白质降解和感官品质的影响

Effect of different milk-clotting enzymes on proteolysis and sensory evaluation during ripening of Colby goat milk cheese

以西农萨能山羊鲜奶为原料,采用Colby羊奶干酪加工工艺,研究了羔羊皱胃酶、微生物凝乳酶和猪胃蛋白酶对羊奶干酪成熟期中蛋白质降解和感官品质的影响。蛋白质降解测定结果表明,在干酪成熟过程中残留微生物凝乳酶对酪蛋白分解能力最强,猪胃蛋白酶最低,羔羊皱胃酶居中。感官品质评定三种酶处理在滋气味和组织状态上存在明显差异,以羔羊皱胃酶处理组打分最高,猪胃蛋白酶处理组打分最低。在纹理图案、外形、色泽三方面三种酶间无显著差异。综合评定认为羔羊皱胃酶对干酪蛋白质分解速度适中,容易控制成熟,产品感官品质良好,在三种酶中应用效果最佳,可广泛使用。

With Xinong Saanen goat milk as the source of cheese making, using Colby goat milk cheesemaking technology, the effects of lamb rennet, microbial rennet and swine pepsin on cheese proteolysis and sensory evaluation during ripening were studied. Proteolytic data revealed that the microbial rennet had the highest proteolytic activity during ripening, swine pepsin the lowest and lamb rennet remained moderate. Sensory evaluation results demonstrated that there was a significant difference in flavour and texture in three treatments. Sensory score of lamb rennet treatment was the highest, and swine pepsin the lowest. There was no significant difference in vein, appearence and color among three enzymes. It can be concluded from the experiment that the lamb rennet had characteristics of suitable proteolysis, easily controlling ripening and fine sensory quality. So, it was an ideal coagulant and could be used widely in goat cheesemaking.