Abstract
Both rennet and pepsin are used as a coagulant in cheese-making process. The proteolytic action of these two milk-coagulating enzymes was studied. In this report, results of the experiments on the development of the opalescence in sodium-caseinate solution by two enzymes are reported. Some properties of the opalescent materials and the change in the distribution of nitrogen and phosphorus are also included.
These experiments show the difference of the mode of proteolytic action on casein by rennet and by pepsin, which may be concerned with the ripening of cheese.
