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유단백질에 대한 치이즈 Starter 의 단백질분해작용
이현종,김영교 ( Hyeon Jong Lee,Yeong Kyo Kim ) 한국축산학회 1976 한국축산학회지 Vol.18 No.1
This experiment has been carried out to investigate proteolytic activities of the cheese starter on milk proteins, and the results were summarized as follows. 1. The released soluble N formed from milk protein by the rennet action increased rapidly until approximately 30 minutes from the initial stage of rennet action, and after that, it showed a slow increase with the follow ing reaction time. 2. By the single treatment of cheese starter to milk, soluble N was released in a similar tendency to rennet action. However the proteolytic activity of the cheese starter was lover than that of rennet action. 3. The mixture of rennet and cheese starter showed the higher proteolytic activity compared with the single use of either rennet or starter, and soluble N was released rapidly in 20 hours from the addition of both materials. 4. By the treatment of rennet and starter together, approximately 0.70% of acidity was produced for the incubation of 40 hours, and it seemed that there was a come anon between the acidity and the proteolysis.