用胃蛋白酶和凝乳酶生产切达奶酪

D.B. Emmons , A. Petrasovits , R.H. Gillan , J.M. Bain
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引用次数: 17

摘要

将凝乳酶与胃蛋白酶(1:1)的混合物在切达奶酪的制作和腌制过程中进行了比较。四家工厂各生产八桶奶酪。仅在一家工厂,用这种混合物凝固牛奶的速度比用凝乳酶慢。两家工厂的乳清中的脂肪损失在使用混合物的地方略高,但在其他两家工厂没有。联邦评分员在奶酪3周大、6个月大和12个月大的时候检查了奶酪。“混合物”奶酪的质地在3周龄时略差于凝乳酶奶酪。12个月大时,“混合”奶酪的风味评分略高于凝乳酶奶酪。味觉面板显示,当奶酪放置12个月时,切达奶酪的味道和苦味的强度只有非常微小的差异。“混合物”奶酪在6个月和12个月时比凝乳酶奶酪稍硬。在某些工厂生产的“混合”奶酪中,蛋白质水解比“凝乳酶”奶酪少。观察也给出了奶酪在四个成对的大桶与凝血酶和胃蛋白酶。由此得出结论,凝乳酶和胃蛋白酶以1:1的比例混合可以生产出高质量的奶酪,与用凝乳酶生产的奶酪基本相同,在没有进一步试验的情况下,不应单独使用胃蛋白酶。结果表明,奶酪制造商在使用混合物时应更加注意影响奶酪质地和乳清中脂肪损失的因素,以及牛奶凝固缓慢可能遇到的问题。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Cheddar Cheese Manufacture with Pepsin and Rennet1

Rennet was compared with a mixture (1:1) of rennet and pepsin in making and curing Cheddar cheese. Eight pairs of vats of cheese were made in each of four factories. Coagulation of milk with the mixture was slower than with rennet in only one factory. Fat losses in the whey in two factories were slightly higher where the mixture was used, but not in the other two factories. Federal graders examined the cheese at 3 weeks, 6 and 12 months of age. The texture of “mixture” cheese was slightly poorer than that of rennet cheese when 3 weeks old. Flavor scores were slightly higher for “mixture” cheese than for rennet cheese when 12 months old. Taste panels revealed only very slight differences in intensities of Cheddar flavor and of bitter flavor when the cheese was 12 months old. “Mixture” cheese was slightly firmer than rennet cheese at 6 and 12 months. Protein hydrolysis was less in “mixture” cheese than in “rennet” cheese made in some factories. Observations are also given for cheese made in four paired vats with rennet and with pepsin only.

It was concluded that the mixture (1:1) of rennet and pepsin produced cheese of high quality, essentially equal to that made with rennet, and that pepsin should not be used alone without further trials. The results indicated that cheesemakers should give more attention, when using the mixture, to factors affecting texture of cheese and fat losses in the whey, and that problems might be encountered with slow coagulation of the milk.

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