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Journal of Dairy Science Vol. 52 No. 10 1675-1678
© 1969 by American Dairy Science Association ®
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Electrophoretic Proteolytic Patterns in Cheddar Cheese by Rennet and Fungal Rennets: Their Significance to International Classification of Cheese Varieties

John L. Edwards, Jr. and Frank V. Kosikowski

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

Polyacrylamide gel electrophoretie patterns of rennet and fungal rennet Cheddar cheeses proved useful in determining the type of milk coagulant for cheese, and in screen-testing potential rennet substitutes. The electrophoretie pattern of cheese varied widely with type of milk coagulant. It is emphasized that the many casein component variations in cheese may complicate attempts to classify cheese varieties internationally.






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Copyright © 1969 by the American Dairy Science Association ®.