中国乳业 ›› 2025, Vol. 0 ›› Issue (8): 102-111.doi: 10.12377/1671-4393.25.08.16

• 乳品加工 • 上一篇    下一篇

不同类型凝乳酶对Halloumi奶酪品质影响的研究

陈菲, 张佳雪, 尉磊, 张瑞瑞, 美合日阿依·艾买提, 钱浩, 孙芳芳*   

  1. 新疆石河子花园乳业有限公司,新疆石河子 820000
  • 出版日期:2025-08-25 发布日期:2025-09-10
  • 通讯作者: *孙芳芳（1992-）,女,新疆石河子人,硕士,中级工程师,研究方向为乳制品加工。
  • 作者简介:陈菲（1998-）,女,新疆伊犁人,硕士,研究方向为奶酪加工;张佳雪（1996-）,女,新疆奎屯人,硕士,研究方向为奶酪加工;尉磊（1998-）,男,甘肃天水人,硕士,研究方向为奶酪加工;张瑞瑞（1986-）,女,新疆石河子人,本科,研究方向为酸奶及奶酪加工;美合日阿依·艾买提（2004-）,女,新疆阿克苏人,维吾尔族,研究方向为奶酪加工;钱浩（ 1989-）,男,新疆石河子人,硕士,研究方向为乳制品加工。

Research on the Effects of Different Types of Chymosin on the Quality of Halloumi Cheese

CHEN Fei, ZHANG Jiaxue, YU Lei, ZHANG Ruirui, Meiheriayi Aimaiti, QIAN Hao, SUN Fangfang*   

  1. Xinjiang Shihezi Garden Dairy Co.,Ltd.,Shihezi Xinjiang 820000
  • Online:2025-08-25 Published:2025-09-10

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摘要： [目的]深入探讨动物源性、植物源性及微生物源性凝乳酶在Halloumi奶酪生产过程中的凝乳活性差异。[方法]通过在Halloumi奶酪生产中分别添加不同类型凝乳酶,综合分析所得产品的蛋白水解活力、产率、质构特性、挥发性风味物质、常规理化指标以及游离脂肪酸含量。[结果]动物源性凝乳酶展现出最低的蛋白水解活力和最高的产率;在动物源性凝乳酶作用下制得的Halloumi奶酪在脂肪和蛋白质的保留方面表现更佳;在质构特性分析中,该Halloumi奶酪硬度、咀嚼性和胶着性均处于适中水平。此外,动物源性凝乳酶制得的Halloumi奶酪中游离脂肪酸总量最高,植物源性凝乳酶制得的次之,微生物源性凝乳酶制得的最低。3 种凝乳酶制得的Halloumi奶酪共检测出22 种风味物质,其中微生物源性凝乳酶制得的Halloumi奶酪风味物质种类最为丰富。[结论]不同类型凝乳酶制得的Halloumi奶酪在挥发性风味化合物方面展现出各自的特色。本研究揭示了动物源性凝乳酶在Halloumi奶酪生产中的独特作用,且微生物源性凝乳酶有望代替动物源性凝乳酶,试验结果可为不同类型凝乳酶的应用提供理论依据。

关键词: 凝乳酶, Halloumi奶酪, 工艺, 风味化合物, 感官评价

Abstract: [Objective] To deeply explore the differences in coagulation performance among animal-derived,plant-derived and microbial-derived chymosin during the production of Halloumi cheese.[Method] By adding different types of chymosin respectively in the production of Halloumi cheese,the proteolytic activity,yield,texture characteristics,volatile flavor substances,conventional physicochemical indicators and free fatty acid content of the obtained products were comprehensively analyzed.[Result] Animal-derived chymosin exhibited the lowest proteolytic activity and the highest yield.Halloumi cheese produced under the action of animal-derived chymosin performed better in the retention of fat and protein.In the analysis of texture characteristics,the hardness,chewiness and adhesiveness of this Halloumi cheese were all at a moderate level.In addition,the total amount of free fatty acids in Halloumi cheeses produced from animal-derived chymosin was the highest,followed by plant-derived chymosin,and the lowest from microbial-derived chymosin .A total of 22 flavor substances were detected in Halloumi cheeses made from three types of chymosin,among which the flavor substances in Halloumi cheese made from microbial-derived chymosin were the most diverse.[Conclusion] Halloumi cheeses processed from different types of chymosin exhibited their own characteristics in terms of flavor substances.This study revealed the unique role of animal-derived chymosin in the production of Halloumi cheese,and microbial-derived chymosin was expected to replace animal-derived chymosin.The experimental results could provide a theoretical basis for the application of different types of chymosin.

Key words: chymosin, Halloumi cheese, process, flavor substances, sensory evaluation

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