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Effect of Calcium Addition on Yield of Cheese Manufactured with Endothia parasitica Protease

Food Science Section, Department of Animal Sciences, University of Kentucky, Lexington 40546-0215

Yield of stirred curd cheese from milk containing 0, .02, .03, and .05% added calcium chloride and coagulated with prolease from Endothia parasitica was compared with the yield of curd coagulated with calf rennet. Five treatments replicated five times in a randomized block design were manufactured to produce 25 vats of cheese. Milk was analyzed for fat, total solids, total N, and non-casein N. Cheese was analyzed for fat, total solids, and total N. Whey was analyzed for fat and total N. Dry matter cheese yield data adjusted for covariants of milk fat and casein were lower for cheese manufactured from E. parasitica protease than from calf rennet. Addition of calcium chloride to cheese milk clotted with E. parasitica protease increased cheese yield. Calcium needed to be higher than .02% to produce maximum yields when cheese was manufactured with Endothia parasitica protease.