Proteinase Content of Cheddar Cheese during Making and Ripening

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Abstract
The proteolytic activity at pH 5 contributed by milk and rennet during Cheddar cheesemaking is small compared to the cheese proteinase activity found in the ripening cheese. The bacterial flora of the cheese is probably the source of cheese proteinase. Throughout a 300-day ripening period, corresponding raw and pasteurized milk Cheddar cheeses contain approx. equivalent amts. of proteinases not activated by cysteine. During the same period the pasteurized milk Cheddar cheeses, however, are characterized by a much lower content of cysteine-activated proteinase than the raw milk cheeses.

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