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KMID : 0380619880200020245
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 2 p.245 ~ p.251
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Immobilization of Thermolysin and Application of the Immobilized Thermolysin to Cheese - making
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Abstract
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Thermolysin was immobilized on Dowex MWA-1 with 10% glutaraldehyde and incorpo rated into a fluidized-bed continuous coagulation scheme to make Cheddar type cheese. The activity yield of thermolysin was 25%. The immobillized thermolysin was stable at 60℃ in the presence of 1/200 M calcium ions and the half-life value is 16 days at the temperature. Raw milk alkalified to pH 7.0 was passed through a column of thermolysin beads at 55℃, cultivated with Streptococcus cremoris and allowed to coagulate. A typical milk curd was formed to make Cheddar type cheese, avoiding troublesome microbial contamination successfully during continuous hydrolysis process. During ripening of this cheese for 6 months at 10℃, its ripening ratio and taste were similar to those of cheese prepared by the traditional method.
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