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Cheddar Cheese Manufacture with Pepsin and Rennet1 用胃蛋白酶和凝乳酶生产切达奶酪

Canadian Institute of Food Technology Journal

Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74152-X

D.B. Emmons , A. Petrasovits , R.H. Gillan , J.M. Bain

Rennet was compared with a mixture (1:1) of rennet and pepsin in making and curing Cheddar cheese. Eight pairs of vats of cheese were made in each of four factories. Coagulation of milk with the mixture was slower than with rennet in only one factory. Fat losses in the whey in two factories were slightly higher where the mixture was used, but not in the other two factories. Federal graders examined the cheese at 3 weeks, 6 and 12 months of age. The texture of “mixture” cheese was slightly poorer than that of rennet cheese when 3 weeks old. Flavor scores were slightly higher for “mixture” cheese than for rennet cheese when 12 months old. Taste panels revealed only very slight differences in intensities of Cheddar flavor and of bitter flavor when the cheese was 12 months old. “Mixture” cheese was slightly firmer than rennet cheese at 6 and 12 months. Protein hydrolysis was less in “mixture” cheese than in “rennet” cheese made in some factories. Observations are also given for cheese made in four paired vats with rennet and with pepsin only.

It was concluded that the mixture (1:1) of rennet and pepsin produced cheese of high quality, essentially equal to that made with rennet, and that pepsin should not be used alone without further trials. The results indicated that cheesemakers should give more attention, when using the mixture, to factors affecting texture of cheese and fat losses in the whey, and that problems might be encountered with slow coagulation of the milk.

将凝乳酶与胃蛋白酶(1:1)的混合物在切达奶酪的制作和腌制过程中进行了比较。四家工厂各生产八桶奶酪。仅在一家工厂，用这种混合物凝固牛奶的速度比用凝乳酶慢。两家工厂的乳清中的脂肪损失在使用混合物的地方略高，但在其他两家工厂没有。联邦评分员在奶酪3周大、6个月大和12个月大的时候检查了奶酪。“混合物”奶酪的质地在3周龄时略差于凝乳酶奶酪。12个月大时，“混合”奶酪的风味评分略高于凝乳酶奶酪。味觉面板显示，当奶酪放置12个月时，切达奶酪的味道和苦味的强度只有非常微小的差异。“混合物”奶酪在6个月和12个月时比凝乳酶奶酪稍硬。在某些工厂生产的“混合”奶酪中，蛋白质水解比“凝乳酶”奶酪少。观察也给出了奶酪在四个成对的大桶与凝血酶和胃蛋白酶。由此得出结论，凝乳酶和胃蛋白酶以1:1的比例混合可以生产出高质量的奶酪，与用凝乳酶生产的奶酪基本相同，在没有进一步试验的情况下，不应单独使用胃蛋白酶。结果表明，奶酪制造商在使用混合物时应更加注意影响奶酪质地和乳清中脂肪损失的因素，以及牛奶凝固缓慢可能遇到的问题。

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引用次数: 17

C.I.F.T. Annual Conference Winnipeg 1971 1971年温尼伯国际贸易协会年会

Canadian Institute of Food Technology Journal

Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74141-5

引用次数: 0

Autoxidation of Corn Oil under the Influence of Fluorescent Light 荧光灯作用下玉米油的自氧化作用

Canadian Institute of Food Technology Journal

Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74150-6

M.H. Chahine, J.M. deMan

Fluorescent light at an intensity of 100 footcandles accelerated the oxidation of corn oil at temperatures ranging from —17 to 60°C At —17°C a peroxide value of 200 was reached after 1690 hours of exposure to 100 footcandles. The progress of oxidation was followed by measuring changes in peroxide value, weight gain or absorption of oxygen from the head space of closed containers. Head space oxygen levels were determined by gas chromatography and this method proved to be a satisfactory way of measuring the rate of oxidation. Agitation of illuminated oil samples in closed tubes resulted in increased oxidation rates when the volume of the oil was 5 ml but not when it was 1 ml. Storage of 1 ml samples in open containers at 60°C resulted in higher peroxide levels than in the case of closed containers. This difference became greater when the samples were exposed to fluorescent light. Increasing the light intensity from 100 to 500 footcandles led to greatly accelerated oxidative deterioration of corn oil at 60°C.

在-17至60°C的温度范围内，100英尺蜡烛强度的荧光灯加速了玉米油的氧化，在-17°C下，在100英尺蜡烛下暴露1690小时后，过氧化值达到200。氧化的过程是通过测量过氧化值的变化、增重或从封闭容器的顶部空间吸收氧气来跟踪的。气相色谱法测定了顶空氧水平，证明该方法是测定氧化速率的一种满意的方法。当油的体积为5毫升时，在封闭的管中搅拌发光的油样品会导致氧化率增加，而当油的体积为1毫升时则不会。在60°C的开放容器中储存1毫升样品会导致比封闭容器中更高的过氧化水平。当样品暴露在荧光灯下时，这种差异变得更大。当光照强度从100英尺蜡烛增加到500英尺蜡烛时，玉米油在60°C时的氧化变质速度大大加快。

引用次数: 13

A proposed System of Cheese Classification 一种奶酪分类系统的提出

Canadian Institute of Food Technology Journal

Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74139-7

引用次数: 0

Second World Food Congress 第二届世界粮食大会

Canadian Institute of Food Technology Journal

Pub Date : 1971-01-01 DOI: 10.1016/S0008-3860(71)74140-3

引用次数: 0

Carbohydrates and their roles 碳水化合物及其作用

Canadian Institute of Food Technology Journal

Pub Date : 1970-10-01 DOI: 10.1016/S0008-3860(70)74300-6

J.M. deMan

引用次数: 14

The Scientific Principles of Wine-making as illustrated with Cider☆ 以苹果酒为例说明酿酒的科学原理

Canadian Institute of Food Technology Journal

Pub Date : 1970-10-01 DOI: 10.1016/S0008-3860(70)74303-1

V. Fredette B. Pharm., D.Sc., F.R.S.C.

引用次数: 3

Analytical Methods for Pesticide Residues in Food 食品中农药残留的分析方法

Canadian Institute of Food Technology Journal

Pub Date : 1970-10-01 DOI: 10.1016/S0008-3860(70)74302-X

V.W. Kadis

引用次数: 34

Agrologist — Agronome — Agricultural Institute of Canada 农学家-农学家-加拿大农业研究所

Canadian Institute of Food Technology Journal

Pub Date : 1970-10-01 DOI: 10.1016/S0008-3860(70)74296-7

T.H. Anstey P.Ag. (President, A.I.C.)

引用次数: 0

Carbohydrates and their roles 碳水化合物及其作用

Canadian Institute of Food Technology Journal

Pub Date : 1970-10-01 DOI: 10.1016/S0008-3860(70)74300-6

J. deMan

引用次数: 15

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