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Journal of Dairy Science Vol. 68 No. 3 628-632
© 1985 by American Dairy Science Association ®
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Effects of Enzyme Type on Milk Coagulation1

Donald J. Mcmahon2 and Rodney J. Brown

Department of Nutrition and Food Sciences, Utah State University, Logan 84322

ABSTRACT

Rate of increase of curd firming decreases as the extent of nonspecific proteolysis increases. Effect of enzymes on relative curd firming rates, from greatest to least, was chymosin, calf rennet, Mucor miehei proteinase, Mucor pusillus proteinase, adult bovine rennet, calf rennet-porcine pepsin (50:50), bovine pepsin. When porcine pepsin is used, the effect of proteolytic specificity on curd firming is confounded by loss of activity of porcine pepsin at the pH of milk. Differences in curd firmness among commercial milk coagulants 3 h after enzyme addition were not significant. Pepsin content in mixtures of chymosin and bovine pepsin was inversely proportional to curd firming rate.

FOOTNOTES

1 Utah Agricultural Experiment Station Journal Article No. 2871. Approved by the Director.

2 Kraft Foods Ltd., Salmon Street, Port Melbourne, Victoria, 3207, Australia.






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Copyright © 1985 by the American Dairy Science Association ®.