Crystalline Rennin in the Manufacture of Cheddar Cheese

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Abstract
Eight three-vat lots of Cheddar cheese were made to compare the effects of crystalline rennin, commercial rennet and the supernatant resulting from the salt precipitation of about 80% of the clotting activity from rennet extract The activity of each rennin preparation was measured in a reconstituted substrate (60g. nonfat dry milk in 500 ml. 0.01M CaCl2). Clotting solutions containing equal substrate clotting activities were added to each vat. The cheese, cured at 50[degree]F., was of good quality, and no consistent differences were apparent between treatments when graded organoleptically at 2, 10, and 34 wk. Small but consistent differences in soluble nitrogen were noted. Cheese made with crystalline rennin had the highest level of soluble nitrogen, and that made with the supernatant the lowest. Good-quality Cheddar cheese was produced with crystalline rennin. Other substances in rennet extract were found to be nonessential to the cheese-making process.
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