摘要
本试验以西安常兴乳品厂当日生产鲜奶为原料，以进口的EZAL MA011作发酵剂(由乳油连球菌和乳酸链球菌组成)，以微生物酶，小牛皱胃酶，胃蛋白酶，羔羊皱胃酶，木瓜蛋白酶和无花果蛋白酶为凝乳酶生产硬质干酪，研究不同凝乳酶对干酪产量，干酪硬度以及干酪成熟期间蛋白质降解的影响。
结果表明，干酪出品率羔羊皱胃酶，小牛皱胃酶和微生物凝乳酶(分别为10.86％、10.80％、10.60％)显著高于猪胃蛋白酶、木瓜蛋白酶和无花果蛋白酶(分别为10.36％、9.84％、9.76％)。
不同凝乳酶对干酪加工过程中乳清成分有明显影响。无花果蛋白酶制作的干酪随乳清排出的固形物最多，木瓜蛋白酶次之，羔羊皱胃酶最少。这与凝乳酶的活性及水解酪蛋白的特性有关。
不同凝乳酶生产的干酪其成熟期FAA的变化明显，干酪成熟90天时，羔羊皱胃酶FAA含量最多，小牛皱胃酶次之，木瓜蛋白酶最少。干酪在成熟的前期(如前15天内)，硬度变化极为显著，比鲜产品的硬度下降了许多；成熟到30天以后，硬度也有下降趋势，但速度减缓，逐步趋于稳定。
干酪成熟0，15，30，60，90天时，pH4.6WSN，12％TCA-N和5％PTA-N占TN的百分比例随成熟期延长显著增高。pH4.6WSN含量在干酪成熟60天和90天时，六种酶处理间的差异显著，微生物凝乳酶，小牛皱胃酶显著高于无花果蛋白酶和木瓜蛋白酶，但与猪胃蛋白酶差异不显著。12％TCA-N含量在干酪成熟90天时，小牛皱胃酶，微生物凝乳酶显著高于无花果蛋白酶和木瓜蛋白酶，与羔羊皱胃酶、猪胃蛋白酶组差异不显著。5％PTA-N含量在六种酶处理之间有差异。
综上所述，羔羊皱胃酶制作干酪，产品出品率高，组织结构细腻，口感舒适，风味浓郁，是六种酶中最适合制作干酪的凝乳酶；小牛皱胃酶、微生物凝乳酶居中；无花果蛋白酶、木瓜蛋白酶凝乳效果差，产量低，口感粗糙，有苦味，在生产中几乎没有实用价值。
In this experiment the source is the freshmilk produced by xi'an changxing Dairy with import EZAL and MAO 11 from abroad as yeast powder (str. Cremoris and Str. Lactis) Use microbial rennet, swine pepsin, lamb rennet, calf rennet, papain and ficin as milk-clotting enzymes to produce hard cheese. And research the effect of different milk - clotting enzymes to cheese yield ,cheese hardness and proteolysis during ripening.
Yield experiments showed that the yields of group lamb rennet and calf rennet and microbial rennet (10.86%, 10.80%, 10.60%, respectively) were significantly higher than that of group swine pepsin, chymopapain ficin(10.36%,9.84%,9.76%respectively).
It showed that different enzymes affect heavily serum propotion in the process, that is Nafrients followed serum ficin are most if treated with ; much less calf rennet, least with chymopapain, The result has connection with activity of rennet and different characteristics of hydrolyzed casein.
Different rennets affect FAA contain in the course of hard cheese ripening , the ninetieth day of ripening, calf rennet is the most; calf rennet is less, chymopain is the least. The result of cheese firmness evaluation during ripening the first 15 days of ripening and then slowly. The cheese firmness among six treatments had no significant different at any sampling time of ripening (P>0.05)].
The ratio of PH4.6 WSN, 12%TCA-N and 5% PTA-N to TN were measured at 0, 15, 30,60 and 90 of ripening, The results showed that the PH4. 6WSN, 12%TCA-N contents in creased significantly with the ripening time, The significant difference of pH4.6 WSN among six treatments occurred at 60th and 90th. The content of pH4.6 WSN in group microbial rennet, calf rennet was the highest; chymopapain and ficin was lowest, and the group swine pepsin was higher . The third was significant difference in 12% TCA-N contain among three groups at the 90th of ripening and group calf rennet, microbial rennet were higher than group, chymopapain , but had no significant difference with calf rennet and swine pepsin. The content of 5%PTA-N in every ripening had difference With difference milk - clotting enzymes. Proteolysis data revealed that the proteolytic ability of
microbial rennet is the highest during repenting, chymopapain and swine pepsin and calf rennet remained moderate, chymopapain and ficin were the least.
It can be conduded from the experiment that lamb rennet had excellent characteristics in milk cheesemaking, calf rennet and microbial moderate ficin and chymopapain were the least, which result in low yield, rough feature, bitter flavor, and had no practical use in production.
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