关键词: 乳；蛋白酶；纤溶酶；组织蛋白酶；胞外蛋白酶

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