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The Intracellular Proteinases of Certain Organisms from Cheese and their Relationship to the Proteinases in Cheese^1,2

Department of Bacteriology, University of Wisconsin, Madison

ABSTRACT

Some of the characteristics of the intracellular proteinases of one strain each of L. casei, S. lactis and M. freudenreichii were determined. The characteristics of the microbial enzymes were compared with those of the proteolytic enzymes extracted from a year-old cheddar cheese. From this comparison it was concluded that the organisms used in this study possessed enzymes which could account for only a part of the proteinases found in the cheese. Enzymes from other sources are necessary to account for the remainder. It is suggested that rennet may provide part or all of the other proteolytic enzymes.

¹ Published with the approval of the Director of the Wisconsin Agricultural Experiment Station.

² Supported in part by the Research Committee of the Graduate School from funds supplied by the Wisconsin Alumni Research Foundation and in part by funds supplied by the National Cheese Institute, Inc.

³ Current address: The Western Condensing Co., Appleton, Wis.

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