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Proteolysis by Proteases of Bacillus subtilis Used to Make Canadian Cheddar Cheese¹

Research Department, John Labatt Limited, London, Ontario, Canada
Department of Food Science, University of Guelph, Guelph, Ontario, Canada

ABSTRACT

Properties of proteases of a mutant of Bacillus subtilis were compared with those of calf rennet. Clotting ability of proteases was affected less by addition of Calcium⁺⁺, pH, and temperature changes than rennet. During manufacture of Canadian Cheddar cheese, proteolysis by bacterial proteases singly or together was continuous, resulting in a softer curd with more protein in whey (1.08 to 1.14%) than in the control (.95%). Fat in whey from protease lots was higher (.26 to .38) than from rennet control (.19). More proteolysis by bacterial proteases lowered cheese yield by 10%. Cheese made with proteases from a mutant of Bacillus subtilis revealed more and different proteolytic activity than did cheese made with calf rennet.

¹ This project was supported in part by an Industrial Research Assistance Grant from the National Research Council of Canada.

² Present address: Swiss Federal Technological University, Institute for Milk Technology, Zurich, Switzerland.