| 干酪凝乳酶代用品研究 |
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| 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(2). |
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| 作者姓名： | 刘文宗 蒋敏 何晓霞 江信红 梁仕银 |
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| 作者单位： | 四川畜牧兽医学院动物科学系!重庆荣昌402460 |
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| 基金项目： | 重庆市科委“发酵乳制品系列开发研究”项目 |
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| 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。
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| 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(2). |
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| Authors: | Liu Wenzong Jiang Min He Xiaoxia |
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| Institution: | Liu Wenzong Jiang Min He Xiaoxia et al. |
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| 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. |
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| Keywords: | Calf-abmasum enzyme Piglet gastric enzyme Hog gastric enzyme Cheese Coagulase |
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