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122. The Function of Pepsin and Rennet in the Ripening of Cheddar Cheese

Published online by Cambridge University Press:  01 June 2009

I. R. Sherwood
I. R. Sherwood
Affiliation:
Dairy Research Institute (N.Z.), Paltnerston North, New Zealand.
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Extract

The coagulating enzymes employed in the manufacture of Cheddar cheese were varied in the following ways:

(1) Pepsin was substituted for rennet; two samples of somewhat different proteolytic action were used.

(2) The proportion of rennet normally employed for coagulating the milkwas doubled.

The use of pepsin resulted in cheeses in which the extent of protein degradationwas considerably smaller than in rennet control cheeses. The type of nitrogen partition observed was influenced to some extent by the proteolyticaction characteristic of the particular enzyme employed. The use of an increase dproportion of rennet led to the anticipated greater extent of protein breakdown, the type of nitrogen partition not being appreciably affected. Nodirect correlation was observed between the commercial quality of these cheeses and the extent or type of protein degradation which occurred.

Type
Original Articles
Information
Journal of Dairy Research , Volume 6 , Issue 3 , September 1935 , pp. 407 - 421
Copyright
Copyright © Proprietors of Journal of Dairy Research 1935

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References

REFERENCES

(1) Sherwood, I. R. and Whitehead, H. R. (1934). J. Dairy Res. 5, 208.CrossRefGoogle Scholar
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