Electrophoretic Proteolytic Patterns in Cheddar Cheese by Rennet and Fungal Rennets: Their Significance to International Classification of Cheese Varieties

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Abstract
Polyacrylamide gel electrophoretie pat- terns of rennet and fungal rennet Cheddar cheeses proved useful in determining the type of milk coagulant for cheese, and in screen-testing poteutial rennet substitutes. The electrophoretic pattern of cheese varied widely with type of milk coagulant. It is emphasized that the many casein compo- nent variations in cheese may complicate attempts to classify cheese varieties inter- nationally.