LI Xue- peng, GUAN Ming-ling, ZHAO Bao-tang, YANG Min, WEN Peng-cheng, ZHANG Zhong- ming, ZHANG Wei-bing, SHI Xi-xong. Research of the optimization in parameters of casein production with milk- clotting enzyme from Mucor miehei[J]. Science and Technology of Food Industry, 2016, (03): 191-195. DOI: 10.13386/j.issn1002-0306.2016.03.032
Citation: LI Xue- peng, GUAN Ming-ling, ZHAO Bao-tang, YANG Min, WEN Peng-cheng, ZHANG Zhong- ming, ZHANG Wei-bing, SHI Xi-xong. Research of the optimization in parameters of casein production with milk- clotting enzyme from Mucor miehei[J]. Science and Technology of Food Industry, 2016, (03): 191-195. DOI: 10.13386/j.issn1002-0306.2016.03.032

Research of the optimization in parameters of casein production with milk- clotting enzyme from Mucor miehei

  • Fresh milk was selected as the raw material and Mucor miehei chymosin was used as the coagulant to prepare rennet casein.First,the effects of addition volume of enzyme and Ca Cl2,p H and temperature on the yield of rennet casein were studied using the single factor experiment. Subsequently,the technological parameters of casein production with milk- clotting enzyme from Mucor miehei were further optimized by Box- Behnken design.The results showed the optimum technological parameters were chymosin addition amount of 0.49%,Ca Cl2 addition amount of 0.37 mg / m L,p H6.08 and curd temperature of 35 ℃.Under the optimal conditions,the maximum yield of rennet casein was 3.39%. The study could provide reference basis for the full utilization of Mucor miehei chymosin in the production of rennet casein.
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