Milk-clotting Enzyme from Irpex lacteus as a Calf Rennet Substitute for Cheddar Cheese Manufacture
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概要
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The milk-clotting enzyme fraction from Irpex lacteus (IR) was obtained by affinity chromatography. To evaluate IR as a calf rennet substitute, Cheddar cheese-making trials were done. There was no difference in cheese yield, protein recovery, or fat recovery between cheese made with calf rennet (CR) and that made with IR. Although IR cheese showed a slightly higher extent of proteolysis in comparison to the control during ripening, IR cheese did not develop a bitter taste even after 6 months of ripening. These facts indicate that IR is a promising rennet substitute for cheese-making.
- 社団法人 日本農芸化学会の論文
著者
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Murakami K
Research And Development Department Kibun Food Chemifa Co. Ltd.
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Kusakabe Isao
Institute of Applied Biochemistry, University of Tsukuba
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Murakami Kazuo
Institute of Applied Biochemistry, University of Tsukuba
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KOBAYASHI Hideyuki
Institute of Applied Biochemistry, University of Tsukuba
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