Immobilization of Thermolysin and Application of the Immobilized Thermolysin to Cheese-making

Thermolysin의 고정화(固定化)와 고정화(固定化) Thermolysin의 Cheese제조(製造)에의 이용(利用)

  • Published : 1988.04.01

Abstract

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 $60^{\circ}C$ in the presence of 1/200M 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 $55^{\circ}C$, 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 $10^{\circ}C$, its ripening ratio and taste were similar to those of cheese prepared by the traditional method.

Keywords

immobilization;immobilized thermolysin;cheese-making