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| 干酪凝乳酶代用品研究 | |
| 引用本文： | 刘文宗,蒋敏,何晓霞,江信红,梁仕银. 干酪凝乳酶代用品研究[J]. 西南农业大学学报(社会科学版), 2001, 0(2) |
| 作者姓名： | 刘文宗 蒋敏 何晓霞 江信红 梁仕银 |
| 作者单位： | 四川畜牧兽医学院动物科学系!重庆荣昌402460 |
| 基金项目： | 重庆市科委“发酵乳制品系列开发研究”项目 |
| 摘 要： | 针对干酪凝乳酶供应短缺 ,为寻找凝乳酶的最适代用品 ,采用L16 ( 4 5)正交实验设计 ,研究加入不同水平的小牛皱胃酶、乳猪胃酶、育肥猪胃酶对干酪生产的影响 ,结果表明 :乳猪胃酶能以50— 66.7%的比例替代小牛皱胃酶 ,育肥猪胃酶不能用来替代。三种凝乳酶对干酪特性好坏影响的排序是小牛皱胃酶 >乳猪胃酶 >育肥猪胃酶。 |
| 关 键 词： | 小牛皱胃酶 乳猪胃酶 育肥猪胃酶 干酪 凝乳酶 |
STUDY ON SUBSTITUTE OF CHEESE COAGULASE |
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| Liu Wenzong Jiang Min He Xiaoxia et al.. STUDY ON SUBSTITUTE OF CHEESE COAGULASE[J]. Journal of Southwest Agricultural University:Social Science Edition, 2001, 0(2) | |
| Authors: | Liu Wenzong Jiang Min He Xiaoxia et al. |
| Affiliation: | Liu Wenzong Jiang Min He Xiaoxia et al. |
| Abstract: | The experiments of L 16 (4 5) design were applied for research on the purpose for cheese coagulase in order to seek the optimal substitute. The combiuations of different level of calf-abmasum enzyme and piglet and hog gastric enzyme were tested. The result showed that calf-abmasum enzyme could be replaced by piglet gastric enzyme in 50-66.7% proportion. Sequence of three coagulases was calf-abmasum enzyme, piglet gastric ferment and hog gastric ferment for influence on cheese character. |
| Keywords: | Calf-abmasum enzyme Piglet gastric enzyme Hog gastric enzyme Cheese Coagulase |
| 本文献已被 CNKI 等数据库收录！ | |