Knowledge
Data: 2020-10-09
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The main application of enzymes in dairy products is the application of proteases, especially the processing of cheese with rennet, and the decomposition of lactose with lactase to improve the digestibility of dairy products by people with lactose intolerance.
Lactoperoxidase Fresh milk and dairy products have
also been widely used domestically and internationally. The following is an
overview of the application of the above three enzymes in dairy products.
Cheese
is a kind of fermented milk product made from milk and milk products, adding a
certain amount of lactic acid bacteria and rennet to coagulate the protein in
the milk, excluding the whey, and then maturing for a certain period of time.
During the production and maturation of cheese, enzymes play a very important
role in improving its tissue structure, flavor and nutritional value. These
enzymes can be divided into three categories according to their sources:
The enzyme added in cheese production is rennet, whose function is to promote the coagulation of milk protein and increase the yield of the product. The rennets currently added include animal rennet, plant rennet and microbial rennet.
See the following table: Animal rennet is the earliest type of enzyme used in cheese production. Cheese produced with it is superior to other enzymes in terms of flavor, texture and yield.
The calf rennet used in traditional cheese production contains 75-95% pure rennet and 5-25% pepsin.
Because pure rennet
has higher curdling properties than pepsin, the protein is decomposed better
during cheese maturation and will not cause bitterness due to excessive protein
decomposition. Therefore, cheese manufacturers prefer to use higher pure rennet
Rennet.
Casein is an important component of milk, and its essential amino acid composition is reasonable.
For example, it is rich in lysine, which is a good animal protein, but casein is also unsatisfactory when it is digested and absorbed, mainly because it easily forms a large clot in the stomach, which affects the human body, especially infants.
Children's absorption and utilization of it. After using alkaline protease to hydrolyze the milk protein, it was found that its solubility index increased significantly, indicating that the milk protein (especially casein) was hydrolyzed to generate some low peptide molecules, which changed the nature of the milk protein, which would facilitate the digestion and absorption of casein by humans.
And recently, it has been
discovered that some peptide molecules in casein hydrolysate also have certain
functional effects. At present, people have done a systematic study on the
enzymatic degradation of casein, and have determined the temperature, time and
enzyme-substrate concentration ratio of the enzymatic reaction.