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Proteolytic and Microbial Changes During Ripening of Cheddar Cheese Using Bacterial Enzyme as Milk Coagulating Agent

National Dairy Research Institute, Karnal, India

ABSTRACT

Twenty-nine lots of Cheddar cheese were prepared using coagulating enzyme preparations from selected strains of Bacillus subtilis, B. megatherium, and B. cereus. The proteolytic degradation of cheese samples at different stages of ripening was studied for sodium citrate-HCl soluble N, formol N, and concentrations of free tyrosine. The cheese samples were examined quantitatively for presence of Lactobacilli, Streptococci, spore-forming bacteria, acid-forming bacteria, proteolytic and lipolytic bacteria, in addition to yeasts and molds at different periods of ripening. Cheese whey from a few cheese preparations was examined for pH, acidity, soluble solids, total N, NPN soluble in 5% TCA, and formol N. Differences in total N and formol N were found in 2% insoluble fraction obtained from bacterial and calf rennet whey.