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首页> 外文期刊>African Journal of Biotechnology >Effects of coagulating enzyme types (commercial calf rennet, Aspergillus niger var. awamori as recombinant chymosin and rhizomucor miehei as microbial rennet) on the chemical and sensory characteristics of white pickled cheese
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Effects of coagulating enzyme types (commercial calf rennet, Aspergillus niger var. awamori as recombinant chymosin and rhizomucor miehei as microbial rennet) on the chemical and sensory characteristics of white pickled cheese

机译：凝固酶类型（商业小牛凝乳酶，黑曲霉变泡盛曲霉作为重组凝乳酶和米生根霉作为微生物凝乳酶）对白腌制奶酪的化学和感官特性的影响

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摘要

The possibilities of using recombinant chymosin as an alternative coagulant to commercial calf rennet in the production of white pickled cheese was investigated. For this purpose, white pickled cheese produced by using commercial calf rennet, recombinant chymosin (Aspergillus niger?var.?awamori) and microbial rennet (Rhizomucor miehei) were compared in terms of their chemical and organoleptic properties. The cheese samples were stored in brine containing 12% salt at 4±1°C for 60 days. In the study, which was carried out in duplicate, pH, titratable acidity, dry matter, fat, fat-in-dry matter, protein, salt, nitrogeneous compounds (water sobuble nitrogen (WSN), ripening index (RI), non-protein nitrogen (NPN), electrophoretic and organoleptic properties of the cheese samples were determined at 1, 15, 30 and 60 days of storage. According to the results, the effects of enzyme type on the titratable acidity, dry matter, salt, nitrogeneous compounds and all sensory properties, except for the odour was significant (p<0.05). At the end of storage, the titratable acidity, salt, WSN, RI, NPN values and sensory scores of the cheeses increased, while the pH, fat, total nitrogen (TN), protein,?b- and?as1-casein contents of cheeses decreased compared to initial values.
机译：在白色腌制奶酪的生产中，研究了使用重组凝乳酶作为商业小牛凝乳酶的替代凝结剂的可能性。为此目的，比较了使用商品小牛凝乳酶，重组凝乳酶（黑曲霉曲霉泡盛曲）和微生物凝乳酶（Rhizomucor miehei）生产的白腌制奶酪的化学和感官特性。奶酪样品在4±1°C下于含12％盐的盐水中储存60天。在这项研究中，一式两份进行pH值，可滴定酸度，干物质，脂肪，半干脂肪，蛋白质，盐，含氮化合物（水溶性氮（WSN），成熟指数（RI），测定了奶酪样品在储存1、15、30和60天时的蛋白质氮（NPN），电泳和感官特性，结果表明，酶类型对可滴定酸度，干物质，盐，含氮化合物的影响除气味外，其他所有感官特性均很显着（p <0.05）。储存结束时，奶酪的可滴定酸度，盐，WSN，RI，NPN值和感官评分均增加，而pH，脂肪，总与初始值相比，奶酪的氮（TN），蛋白质，αb-和αas1-酪蛋白含量降低。

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