关键词: 奶酪, 乳清, β-内酰胺酶, E50法, 杯碟法

Abstract:

To explore the destination of the β-lactamases of raw milk in the process of cheese, antibiotics and β-lactamasefree raw milk was mixed with β-lactamases to a final concentration of 50 U/mL. Then the raw milk was processed to cheese according to the general procedure, and β-lactamase in the cheese and whey was determined by using E50 method and Oxford cup method. The result of β-lactamase is negative in the cheese and positive in the whey. So β-lactamase is mainly left in whey in the processing of cheese.

Key words: cheese, whey, β-lactamase, E50 method, Oxford cup method