6种凝乳酶在干酪制作过程中理化特性的研究

A Study on the Physical and Chemical Properties of 6 Types of Rennet during Cheese Making

以西安常兴乳品厂的新鲜奶为原料,添加EZAL MAO11乳酸发酵剂,研究牛奶干酪加工过程中酸度和出品率的变化,以及不同凝乳酶对它们的影响。结果表明,牛奶干酪加工过程中,酸度缓慢上升,而不同凝乳酶对酸度无显著影响(P>0.05);不同凝乳酶对干酪出品率的影响:羔羊皱胃酶>小牛皱胃酶>微生物凝乳酶>猪胃蛋白酶>木瓜蛋白酶>无花果蛋白酶。

The change patterns of the acidity and the yield rate as well as the influence of rennet onthem in the process of cheese making were studied with fresh milk produced by Xi＇an Changxing DairyPlant as raw material and EZAL MAO11 as lactic acid starter.The results showed in the course of cheesemaking,the acidity raised slowly without significant influence of various rennet（p0.05）;whereas,theinfluence of different rennet on product yield rate is as follows：lamb rennetcalf rennetmicrobial rennetswine pepsinpapainficin