| 摘要 |
PURPOSE: An method for increasing milk-medium culturing lipolysis activity according to a temperature change for culturing of superior lipase active fungus Penicillium sp. is provided to catalyze cheese flavor aging of milk and obtain abundant cheese flavor by inoculating to make 1-7%(v/v) milk broth culture medium, and culturing at 24 deg. C for 4 days and at 37 deg. C for 3 days with a 50-200 rmp stirring speed. CONSTITUTION: An method for increasing milk-medium culturing lipolysis activity according to a temperature change for culturing of superior lipase active fungus Penicillium sp. comprises steps of inoculating to make 1-7% (v/v) milk broth culture medium, and culturing the same at 24 deg. C for 4 days and at 37 deg. C for 3 days with a 50-200 rmp stirring speed. The cheese paste is formed from an enzyme cultured by a steatolytic enzyme produced by growing of Penicillium fungus in sterilized raw milk. |
