中国乳业Issue(6)：56-58,3.
骆驼凝乳酶凝乳特性的研究进展
Research Progress of Clotting Milk Characteristics of Camel Chymosin
摘要
Abstract
Chymosin can speciifcaly cleave the κ-casein at the Phe 105 -Met 106 peptide to break the casein miceles causing milk-clotting. Chymosin is widely used in dairy products, particular in cheese manufacture. It has been deeply studied for bovine chymosin, but only less research reports for camel chymosin. This article describes the gene sequences, protein structure, physical and chemical characteristics and milk coagulation mechanism of camel chymosin. The advantage and application of camel chymosin are discussed comparing with bovine chymosin.关键词
骆驼/凝乳酶/凝乳特性/干酪制备Key words
camel/chymosin/clotting milk characteristics/cheese manufacture引用本文复制引用
杨艺,普燕,张富春..骆驼凝乳酶凝乳特性的研究进展[J].中国乳业,2014,(6):56-58,3.基金项目
新疆动物学重点学科-乳品工程资助 （）
