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Journal of Dairy Science and Technology ›› 2015, Vol. 38 ›› Issue (4): 25-28.DOI: 10.15922/j.cnki.jdst.2015.04.007

• Reviews • Previous Articles     Next Articles

Development of Chymosin and Its Application in Cheese Production

ZHU Yuying, WANG Cunfang   

  1. (1. Key Laboratory of Microbial Engineering of Shandong Province, College of Light Industry and Food Sciences, Qilu University of Technology, Ji’nan 250353, China; 2.College of Animal Science and Veterinary Medicine, Shandong Agricultural University, Tai’an 271018, China）
  • Online:2015-08-30 Published:2022-02-10

凝乳酶的发展及其在奶酪生产中的应用

朱玉英, 王存芳   

  1. 齐鲁工业大学轻工学部食品学院,山东省微生物工程重点实验室,山东济南 250353；齐鲁工业大学轻工学部食品学院,山东省微生物工程重点实验室,山东济南 250353;山东农业大学动物科技学院(动物医学院),山东泰安 271018
  • 基金资助:
    山东省科技发展计划项目(2013GNC11306); 山东省博士后创新项目(201303051); 山东省自然科学基金项目(ZR2014JL019)

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Abstract: With the rapid development of dairy industry in China, a growing deal of attention has been paid to the production of cheese. Chymosin plays an important role as a key enzyme in the process of cheese production, and it is an inevitable trend for chymosin to be the focus of future development in China. This paper briefly describes the types, structure, general characteristics and curding mechanism of chymosin and summarizes the different rennets used in cheese production. Future prospects of rennet are also discussed .

Key words: chymosin; progress; cheese; production; application

摘要： 随着我国乳制品行业的快速发展,奶酪的生产越来越受到人们的关注.凝乳酶是在奶酪生产过程中起凝乳作用的关键性酶,势必将成为我国未来重点开发的酶制剂之一.本文通过简要介绍凝乳酶的种类、结构、一般特性、凝乳机理以及不同凝乳酶在奶酪生产中的应用,综述了凝乳酶的研究进展,对凝乳酶的开发前景进行展望.

关键词: 凝乳酶；研究进展；奶酪；生产；应用

CLC Number: 

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