不同种凝乳酶在牛奶干酪生产中应用效果的研究

Study on the application effect of different milk -clotting enzymes during cheesemaking

分别用羔羊皱胃酶(A)、微生物凝乳酶(B)、猪胃蛋白酶(C)、无花果蛋白酶(D)、木瓜蛋白酶(E)和小牛皱胃酶(F)作为凝乳剂,研究不同蛋白酶对硬质牛奶干酪的出品率、感官品质和成熟过程中蛋白质降解的影响。按照GB5420-85所列指标和评分方法进行感官评定。结果表明,6种酶处理在外形、色泽上打分极接近,而在滋味气味上和组织状态上A和F组优于B组,B组优于C组,C组优于D和E组。pH=4.6可溶性氮和质量分数为12%的TCA-N测定结果表明,随成熟期延长,微生物酶对酪蛋白具有明显的高分解活性。6种酶处理对成熟期中质量分数为5%的PTA-N无显著影响。

In order to find out the substitution of rennet, application for lamb rennet,calf rennet,miscrobial rennet, swine pepsin,ficin and papain took as rennets,studying on product yield,sense organ character and proteolysis during ripenning of different milk-clotting enzymes hard cheese. According to country criterion GB5420-85 including target and marking method ,assessed of sense organ . it approached in surface, colour of marking ,and it distinguished in flavor and tissue .A and F excellented B, and B excellented C, and C excellent D ,E. Dissolving nitrogen of pH=4.6 and 12% TCA-N indicated ： miscrobial rennet might the highest resolved for casein during riperming. Dealing with six rennets effected no clear for 5% PTA-N during ripenning.