作者
Xiao Zhao, Zhe Zheng, Jian Zhang, Abid Sarwar, Tariq Aziz, Zhennai Yang
发表日期
2019/4
期刊
Food Science & Nutrition
卷号
7
期号
4
页码范围
1540-1550
简介
To test the potential of a novel microbial rennet isolated from traditional fermented rice wine for cheese making, Cheddar‐style cheese made with this enzyme was studied for changes in composition, proteolysis, and sensory profile during 90 days of ripening in comparison with a control cheese made with a commercial rennet. The initial proteolysis assay of the microbial rennet on milk proteins indicated a notable increase in the hydrolysis of casein components (α‐, β‐, and κ‐caseins) but no effect on whey proteins upon increasing the concentration of the enzyme. Correspondingly, compared to cheese made with commercial rennet, the use of the microbial rennet in Cheddar‐style cheese resulted in significantly higher primary and secondary proteolysis in the later stages of ripening (60–90 days ripening) and thus a softer texture and the formation of more volatile compounds and free amino acids (FAAs) despite its …
学术搜索中的文章
X Zhao, Z Zheng, J Zhang, A Sarwar, T Aziz, Z Yang - Food Science & Nutrition, 2019