<i>Irpex lacteus</i>凝乳酵素のゴーダチーズ製造への応用

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書誌事項

タイトル別名
  • Suitability of Milk-clotting Enzyme from <i>Irpex lacteus</i> for Gouda Cheese Manufacture
  • Irpex lacteus ギョウニュウ コウソ ノ ゴーダ チーズ セイゾウ

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説明

Milk-clotting enzyme from Irpex lacteus was assessed as a calf rennet substitute for Gouda cheesemaking, in comparisons with calf rennet and Mucor pusillus milk-clotting enzyme. Cheeses, thus prepared, were all of good quality with similar organoleptic qualities except bitterness to the Mucor pusillus cheese. Cheese yield, moisture content and solid recovery did not differ significantly. Different rates of proteolysis were observed in the cheeses, the highest of which was exhibited by Mucor enzyme followed by Irpex enzyme, and calf rennet. Irpex lacteus milk-clotting enzyme is judged to be suitable for Gouda cheese-making.

収録刊行物

  • 日本畜産学会報

    日本畜産学会報 59 (6), 532-540, 1988

    公益社団法人 日本畜産学会

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