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Influence of Added Rennin upon Curd-Forming Properties and Peptic Digestion of Milk

Milk Research Laboratory, Children's Hospital of Philadelphia

ABSTRACT

Artificial peptic digestion of normal pasteurized milks made into rennet-custards was subjected to experimental study from the standpoints of curdling properties and rate of pepsin-hydrochloric acid digestion in vitro. Three different commercial-type rennet preparations were investigated.

The measured curd size was appreciably smaller for the rennet-custards than for the untreated controls under equal conditions. The presence of added calcium proved of inconstant importance in curd formation. The rennet custard milks digested at a somewhat more rapid rate, yielding more soluble nitrogen in the whey (measured by the macro-Kjeldahl method) than did control milks in the same digestion times.