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

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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.