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The preparation and assessment of a suitable Mucor pusillus Lindt proteinase–swine pepsin mixture for Cheddar cheese-making

Published online by Cambridge University Press:  01 June 2009

Margaret L. Green  and
A. Stackpoole
Margaret L. Green
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT
A. Stackpoole
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9AT
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Summary

A simple test procedure was used to predict the most suitable mixture of Noury rennet (Mucor pusillus Lindt proteinase) and swine pepsin for Cheddar cheesemaking. Duplicate cheeses were made with 6 Noury rennet–swine pepsin mixtures and with each enzyme alone, with calf rennet as the control. There were slight differences in the course of the cheese-making process and in the yields of the cheeses. Sensory evaluation showed that the most acceptable cheeses were those made by coagulant mixtures closely similar to the predicted mixture and these were as acceptable as cheeses made with calf rennet. The survival rates of different groups of bacteria were similar in all cheeses. There were differences in the products of proteolysis in the various cheeses throughout ripening, particularly with respect to products derived from αs1-casein. The Noury rennet was characterized for the proportion of milk clotting activity associated with each of 4 components and its stability in solution was determined.

Type
Research Article
Information
Journal of Dairy Research , Volume 42 , Issue 2 , June 1975 , pp. 297 - 312
Copyright
Copyright © Proprietors of Journal of Dairy Research 1975

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