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Effect of Heat and pH on the Inactivation of Rennin in Whey

Department of Dairy Industry, Cornell University, Ithaca, N. Y.

ABSTRACT

The zone of maximum stability of the milk-coagulating power of commercial rennet extract, when heated in whey to 49° C. or above, centers at pH 4.0. The pH-inactivation curves at the temperatures of 49° to 70° C. are nearly symmetrical both above and below pH 4.0. In the regions where alterations in pH accelerate inactivation, an alteration of one pH unit includes approximately the complete inactivation effect.

No peptic activity could be demonstrated, using the carmine-fibrin test, in solutions in which the rennin activity had been destroyed.

The data indicate that normal amounts of rennet can be inactivated by holding at 50° C. for 14 minutes at pH 6.8 to 7.0.