Food Biotechnology Group, Department of Chemistry, University of Patras, Patras 26500, Greece.
AVIGAL S.A., Elliniko, Farres, Achaia 25008, Greece.
Food Chem. 2016 Jun 1;200:76-82. doi: 10.1016/j.foodchem.2016.01.009. Epub 2016 Jan 6.
The object of the current study was to develop a new process for continuous Feta-type cheese production using a biocatalyst consisting of immobilized rennin on a tubular cellulose/starch gel (TC/SG) composite, which has been proven to be an appropriate carrier for enzyme immobilization. Different methodologies were used in order to prepare four biocatalysts. The most effective was selected for cheese production in a 1L continuous system, providing two economically useful results for the dairy industries: (i) increase of productivity by the continuous coagulation of milk, and (ii) saving of the rennin enzyme expenses of the batch coagulation of milk. The criteria used to choose the appropriate biocatalyst was based on the time of coagulation in successive batches, the concentration of immobilized rennin combined with the filter efficiency and its application in the continuous system. Physicochemical analyses of the cheeses at various stages of the ripening were performed. No significant differences compared to cheeses prepared with the traditional method were found. Aroma compounds were determined by SPME GC-MS.
本研究的目的是开发一种新的连续法菲达奶酪生产工艺，使用固定化凝乳酶的管状纤维素/淀粉凝胶（TC/SG）复合材料作为生物催化剂，该复合材料已被证明是一种合适的酶固定化载体。为了制备四种生物催化剂，采用了不同的方法。选择最有效的方法用于在 1L 连续系统中生产奶酪，为乳制品行业提供了两个经济上有用的结果：（i）通过连续凝乳提高生产力，以及（ii）节省批凝乳用凝乳酶的费用。选择合适的生物催化剂的标准是基于连续批次凝乳的时间、固定化凝乳酶的浓度与过滤效率及其在连续系统中的应用。对成熟过程中各个阶段的奶酪进行了理化分析。与传统方法制备的奶酪相比，没有发现显著差异。通过 SPME GC-MS 测定了香气化合物。
