Abstract: The proteases in cow’s milk have a great influence on the flavor and quality, especially on the shelf life of dairy products, but there is no uniform reference standard for the detection of protease activity in dairy products. This paper elaborates the sources, types and characteristics of protease in cow’s milk, and summarizes recent progress in the detection of the activity of different types of protease in cow’s milk, pointing out that the precise detection of protease activity in milk has great significance for dairy production and quality assurance.

Key words: milk; protease; plasmin; cathepsin; extracellular proteases

摘要： 乳中的蛋白酶对乳制品的风味及品质影响较大，尤其对乳品的货架期影响严重，但目前关于乳制品中蛋白酶活性的检测技术并没有统一的标准参照。本文详细介绍牛乳中蛋白酶的来源、种类及特点，总结牛乳中不同种类蛋白酶活性检测研究进展，指出乳中蛋白酶活性的精准检测技术对乳品生产及品质保障的重大意义。

关键词: 乳；蛋白酶；纤溶酶；组织蛋白酶；胞外蛋白酶