In order to improve the added value of the yak industry, product named Qula containing abundant protein was made from yak milk after fat removing, coagulating and precipitating, and natural fermentation and drying. The mixed chymosin consisting of pepsin, papaya chymosin and yeast chymosin was used as the coagulant to prepare “Qula” rennet casein. The coagulation process of “Qula” rennet casein was optimized by single factor tests and mixture design. The physicochemical properties, infrared spectrum characteristics and thermodynamic properties of casein were analyzed. The results showed that the product yield of 80.35% was obtained under the optimum extraction conditions of 1.0% mixed chymosin comprising pepsin, papaya chymosin and yeast chymosin (proportion of 0.60:0.18:0.22), 1% CaCl2 (mass proportion), pH 6.3, 45 ℃, and curding for 30 min. The physicochemical properties, infrared spectrum characteristics and thermodynamic properties of casein prepared by mixed chymosin were not significantly different from those of calf rennet, meeting the requirements of GB 31638—2016.
HE Linfeng
,
LI Yantao
,
LI Cheng
,
ZENG Zhen
,
LI Shanshan
,
LIU Yuntao
,
HU Bin
,
LIU Aiping
,
WANG Caixia
. Optimization of coagulation process for yak Qula rennet casein by mixture design and the analysis of the products[J]. Food and Fermentation Industries, 2020
, 46(6)
: 170
-177
.
DOI: 10.13995/j.cnki.11-1802/ts.022461
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