Reduction of Proteolytic Activity of Bacillus subtilis Proteases by Acidification of Milk before Cheddar Cheese Manufacture

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Abstract
The enzyme complex from a mutant of Bacillus subtilis revealed less proteo- lytie activity on milk proteins when pH of the milk was lowered by addition of acid. Nonprotein N in whey was much lower when milk was acidified before addition of milk clotting enzyme. Cana- dian Cheddar cheese was made from milk adjusted to pH 6.63 to 5.86 with additions of Bacillus subtills proteases as coagulants. During manufacture the firmest curd resulted from the most acid milk. Protein recovery was greatest in cheese from milk acidified to the lowest pH. Cheese yields were significantly in- creased by acidification of milk. The best cheese was made from milk acidified to pH 6.3 to 6.0.
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