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Assessment of Purified Bacterial Mild Clotting Enzyme from Bacillus subtilis K-26 for Cheddar Cheese Making¹

Department of Dairy Microbiology, National Dairy Research Institute, Karnal-132001, India

ABSTRACT

Effects on Cheddar cheese ripening and quality were compared for five milk clotting enzymes including crude and purified enzymes from Bacillus subtilis K-26, calf rennet, and 50-50 mixtures of the purified bacterial enzymes and calf rennet or swine pepsin. During cheese manufacture, acid development was relatively faster, protein and fat losses were higher, and cheese yields were lower when crude bacterial enzymes were used. Yields of cheese were comparable with purified enzyme in 50:50 combination with calf rennet. The initial soluble nitrogen contents and the maturity indices of bacterial enzyme cheese were higher than for the control cheese. Also the _s- and ß-casein fractions were degraded more in bacterial enzyme cheese. Organoleptic evaluations indicated that cheese made with a 50:50 combination of purified bacterial enzyme and calf rennet was as acceptable as control cheese with calf rennet.

¹ Presented at the 18th Annual Conference of Association of Microbiologists of India, Madurai, December, 1977.