奶酪及乳清中β-内酰胺酶的检测

Detection and Analysis of β-Lactamase in Cheese and Whey

为探讨原奶中β-内酰胺酶在制作奶酪过程中的去向,向无抗无酶的原奶中添加β-内酰胺酶,使其终水平为50U/mL,按照工艺制作原生奶酪,用E50法和杯碟法检测奶酪和乳清中的β-内酰胺酶。结果显示,奶酪中β-内酰胺酶检测结果为阴性,乳清中β-内酰胺酶检测结果为阳性,β-内酰胺酶在奶酪制作中主要残留在乳清中。

To explore the destination of the β -lactamases of raw milk in the process of cheese, antibiotics and β -lactamasefree raw milk was mixed with β -lactamases to a final concentration of 50 U/mL. Then the raw milk was processed to cheese according to the general procedure, and β-lactamase in the cheese and whey was determined by using E50 method and Oxford cup method. The result of β-lactamase is negative in the cheese and positive in the whey. So β-lactamase is mainly left in whey in the processing of cheese.