Proteolysis by Proteases of Bacillus subtilis Used to Make Canadian Cheddar Cheese

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Abstract
Properties of pretenses of a mutant of Bacillits subtilis were compared with those of calf rennet. Clotting ability of proteases was affected less by addition of Calcium ++, pH, and temperature changes than rennet. During manufac~re of Canadian Cheddar cheese, proteolysis by bacterial proteases singly or together was continuous, resulting in a softer curd with more protein in whey (1.08 to 1.145) than in the control (.95~g). Fat whey from protease lots was higher ~.26 to .38) than from rennet control (.19). More proteolysis by bacterial pro- teases lowered cheese yield by 10g. Cheese made with proteases from a mu- tant of Bacillus subtilis revealed more and different proteolytic activity than did cheese made with calf rennet.