本文比较了米黑毛霉凝乳酶、小牛皱胃酶和木瓜蛋白酶制备的切达干酪成熟期间的感官品质和理化性质.结果表明,小牛皱胃酶和米黑毛霉凝乳酶制作的干酪在成熟期60d和90d时,感官评价值达到最大,在90d成熟期内,木瓜蛋白酶干酪的感官评分值始终低于小牛皱胃酶和米黑毛霉凝乳酶;在干酪成熟期间,三种干酪在水分含量、pH、总氮、pH 4.6-SN以及12%TCA-SN含量的变化趋势一致;在成熟期0-90d内,三种干酪蛋白降解程度是小牛皱胃酶干酪>米黑毛霉凝乳酶>木瓜蛋白酶;在成熟期0-30d时,小牛皱胃酶和米黑毛霉凝乳酶对总氮影响差异不显著(P>0.05),成熟期0-30d和60-90d时,这两种酶对干酪pH 4.6-SN以及12%TCA-SN影响差异不显著(P>0.05).%The quality of sensory and physical and chemical properties were compared during the maturation of the cheddar cheese made by milk-clotting enzymes of Mucor miehei, rennet and papain. The result showed that the sensory quality of the cheese which made by chymosin of Mucor miehei and rennet were best at the mature period of 60d and 90d, but the sensory quality of the cheese made by papain were worst in the mature period. The changes in water content, pH, total nitrogen, pH 4.6-SN and 12% TCA-SN were similar. According to ANONA, from 0-30d, total nitrogen was not significant between milk-clotting enzymes of Mucor miehei and rennet, the same as pH4.6-SN and 12% TCA-SN in the mature period of 0-30d and 60-90d.
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