Abstract: To understand the effect of different milk-clotting enzymes on the quality of cheese curds, calf rennet, chymopapain, and Mucor pusillus rennin were individually used for milk clotting. Meanwhile, the feasibility of partially replacing rennets of animal origin with those of non-animal origin for cost reduction was explored. The results demonstrated that Mucor pusillus rennin could partially replace calf rennet when added in a proportion not exceeding 25% with no obvious adverse effect on the flavor and taste of cheese curds.

Key words: milk-clotting enzymes；cheese curd；properties；Mucor pusillus rennin

摘要： 以小牛皱胃酶、木瓜凝乳酶和微小毛霉凝乳酶作为动物、植物和微生物凝乳酶进行干酪凝乳实验,研究不同类型凝乳酶对干酪品质的影响,并进行用部分非动物凝乳酶来替代动物性凝乳酶实验。结果表明：小牛皱胃酶制作的干酪品质最佳,木瓜蛋白酶对制作干酪的品质影响较大,而用添加量小于25%的微小毛霉凝乳酶来替代部分小牛皱胃酶,且此替代量不会造成大的干酪风味和口感的缺陷。

关键词: 凝乳酶; 干酪; 凝乳性能; 微小毛霉凝乳酶