MILK-CLOTTING ENZYMES .3. DESIGN OF EXPERIMENTS ON PROTEOLYSIS DURING CHEESE MAKING

被引：3

作者：

EMMONS, DB ^{[1
]}

BINNS, M ^{[1
]}

机构：

[1] AGR CANADA,RES BRANCH,STAT RES SECT,RES PROGRAM SERV,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

JOURNAL OF DAIRY SCIENCE | 1990年 / 73卷 / 08期

关键词：

experimental design; milk-clotting enzymes; proteolysis;

D O I：

10.3168/jds.S0022-0302(90)78881-9

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

An illustration is given for the design and analysis of experiments comparing milk-clotting enzymes for their effect on yield. The experiments consisted of several trials. In each trial, cheese was made for all test enzymes in vats from the same lot of milk, and replicate determinations whey. For two enzymes, 10 trials with quadruplicate analyses on whey resulted in an estimate of the effect of the enzyme on yield with a least significant difference of .1%. A low least significant difference is desirable and necessary for an economic evaluation of yield experiments. Illustrations are given of the effect of improved accuracies of replicate analytical determinations and of replicate cheese making on the least significant difference. Experiments are discussed with a view to further improvements in least significant difference. © 1990, American Dairy Science Association. All rights reserved.

引用

页码：2022 / 2027

页数：6

共 50 条

[21] Microbiological, chemical, and artificial sensory assessment of Sicilian cheeses made using different milk-clotting enzymes [J].

Rosa, Ambra Rita Di ;

Accetta, Francesca ;

Nicosia, Fabrizio Domenico ;

Litrenta, Federica ;

Pino, Alessandra ;

Lopreiato, Vincenzo ;

Caggia, Cinzia ;

Randazzo, Cinzia Lucia .

FOOD BIOSCIENCE, 2024, 59

[22] Secondary proteolysis in Serra cheese during ripening and throughout the cheese-making season [J].

Macedo, AC ;

Malcata, FX .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY, 1997, 204 (03) :173-179

[23] Determination of free amino acids in whole-fat Turkish White Brined Cheese produced by animal and microbial milk-clotting enzymes with and without the addition of starter culture [J].

Eren-Vapur, Ufuk ;

Ozcan, Tulay .

MLJEKARSTVO, 2012, 62 (04) :241-250

[24] Use of a new milk-clotting protease from Thermomucor indicae-seudaticae N31 as coagulant and changes during ripening of Prato cheese [J].

Merheb-Dini, Carolina ;

Chiuchi Garcia, Graziele Aparecida ;

Barretto Penna, Ana Lucia ;

Gomes, Eleni ;

da Silva, Roberto .

FOOD CHEMISTRY, 2012, 130 (04) :859-865

[25] Novel milk-clotting enzyme from sour orange flowers (Citrus aurantium L.) as a coagulant in Iranian white cheese [J].

Nasiri, Elham ;

Hesari, Javad ;

Shekarforoush, Seyed Shahram ;

Damirchi, Sodeif Azadmard ;

Gensberger-Reigl, Sabrina ;

Pischetsrieder, Monika .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2020, 246 (01) :139-148

[26] Invited review. Milk clotting enzymes: A transcendental decision in goat<acute accent>s milk cheese quality [J].

Fresno, Maria ;

Arguello, Anastasio ;

Torres, Alexandr ;

Castro, Noemi ;

Alvarez, Sergio ;

Sepe, Lucia .

SMALL RUMINANT RESEARCH, 2023, 229

[27] Monitoring proteolysis and cheese juice composition during ripening of Cheddar cheese made from microfiltered milk [J].

Roy, D ;

Pitre, M ;

Blanchette, L ;

Savoie, L ;

Belanger, G ;

Ward, P ;

Maubois, JL .

LAIT, 1997, 77 (05) :521-541

[28] Influence of vegetable and animal rennet on proteolysis during ripening in ewes' milk cheese [J].

Fernández-Salguero, J ;

Sanjuán, E .

FOOD CHEMISTRY, 1999, 64 (02) :177-183

[29] UTILIZATION OF SALT WHEY FROM EGYPTIAN RAS (CEPHALOTYRE) CHEESE IN MICROBIAL MILK CLOTTING ENZYMES PRODUCTION [J].

El-Tanboly, El-Sayed ;

El-Hofi, Mahmoud ;

Youssef, Youssef Bahr ;

El-Desoki, Wahed ;

Ismail, Azza .

ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA, 2013, 12 (01) :9-19

[30] Contribution of milk enzymes, starter and rennet to proteolysis during storage of quarg [J].

Mara, O ;

Kelly, AL .

INTERNATIONAL DAIRY JOURNAL, 1998, 8 (12) :973-979

← 1 2 3 4 5 →