Comparison of the Proteolysis Produced by Rennet Extract and the Pepsin Preparation Metroclot during Ripening of Cheddar Cheese

Abstract

The differences in proteolysis produced by commercial rennet extract and the pepsin preparation Metroclot were determined. Protein degradation in pasteurized milk as measured by nonprotein-N production was higher with the rennet extract. Both rennet extract and the pepsin preparation produced maximum proteolysis at pH 6.3. Rennet extract produced greater proteolysis in ripened Cheddar-cheese than the pepsin preparation, but the same amino-acids were liberated from the cheese protein by both enzymes. Both cheeses were of good quality but the cheese made with Metroclot retained a curdy body for a longer period. Bitter flavor did not develop in any cheese regardless of clotting enzyme used.