Milk-Clotting Enzymes. 1. Proteolysis During Cheese Making in Relation to Estimated Losses of Yield

Cheddar cheese was made in beakers (by the process for aged cheese) to compare milk-clotting enzymes for their effect .on proteolysis during coagulation, cooking, and cheddaring. All enzymes released more N into whey during cooking and cheddaring than calf rennet except the equal mixture of calf rennet and swine pepsin during cheddaring. Levels of true protein were the same in whey during cooking and during cheddaring with all enzymes, except those from Bacillus polymyxa showed proteolysis of whey proteins. Hydrolysis of casein occurred after cooking and during cheddaring with all enzymes including calf rennet. Data were discussed with respect to protein recoveries in cheese from ultrafiltered milk.