Recent advances in milk clotting enzymes

被引：208

作者：

Jacob, Mandy ^{[1
]}

Jaros, Doris ^{[1
]}

Rohm, Harald ^{[1
]}

机构：

[1] Tech Univ Dresden, Inst Food Technol & Bioproc Engn, D-01069 Dresden, Germany

来源：

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2011年 / 64卷 / 01期

关键词：

Rennet; Chymosin; Coagulation; Rennet substitute; Cheese; LAMB RENNET PASTE; FERMENTATION-PRODUCED CHYMOSIN; POWDERED VEGETABLE COAGULANT; CARDOON CYNARA-CARDUNCULUS; CHEESE-LIKE SYSTEMS; CALF RENNET; IN-OVINE; RHEOLOGICAL PROPERTIES; PROTEOLYTIC ACTIVITY; SENSORY PROPERTIES;

D O I：

10.1111/j.1471-0307.2010.00633.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Coagulating enzymes are an absolute necessity for the production of ripened cheese varieties. The objective of this review is to summarise and interpret the latest findings for the most important types of enzymes, which are animal rennet, genetically engineered chymosin, coagulants of microbial origin, and plant-derived clotting enzymes. Special emphasis has been placed on aspects of enzyme chemistry and technology, selected methods for the analysis of coagulants, and the impact of the enzymes on proteolysis, cheese yield and cheese quality.

引用

页码：14 / 33

页数：20

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