关键词: 乳, 蛋白酶, 纤溶酶, 组织蛋白酶, 细胞外蛋白酶

Abstract: The protease in cow's milk has a great influence on the flavor and quality of dairy products, especially on the shelf life of dairy products, but there is no uniform standard reference for the detection technology of protease activity in dairy products, the paper introduces the sources, types and characteristics of protease in cow's milk in detail, and summarizes the progress of the research on the detection of the activity of different types of protease in cow's milk, pointing out that the precise detection technology of protease activity in milk has great significance for dairy production and quality assurance. The paper summarizes the research progress of different types of protease activity in cow's milk, and points out the great significance of accurate detection technology of protease activity in milk for dairy production and quality assurance.

Key words: milk, protease, plasmin, cathepsin D, extracellular proteases