Assessment of the suitability for Cheddar cheesemaking of purified and commercial chicken pepsin preparations

Abstract

SummaryCommercial and pure chicken pepsin preparations were compared with rennet as cheesemaking coagulants. From the milk clotting and caseinolytic activities and enzymic stabilities, predictions were made of the relative activities of the chicken pepsins and rennet during cheese ripening. By this means mixtures of chicken and pig pepsins for cheesemaking trials were formulated. These and mixtures of chicken pepsins with rennet were approximately additive in coagulating activity provided they were used immediately. The amounts of chicken pepsins used in laboratory scale Cheddar cheesemaking trials were minimized by acidification and calcification of the milk. The nature of the coagulant did not affect the cheesemaking conditions, yields or cheese composition. Cheeses made with chicken pepsins alone showed faster proteolysis, more intense flavour, off-flavours and bitterness and were softer than those made with rennet. Cheeses made with chicken pepsin/rennet mixtures were intermediate and those made with chicken pepsin/pig pepsin mixtures were similar to those made with rennet. It was concluded that neither of the chicken pepsin preparations was suitable for Cheddar cheesemaking and that the predictive tests had led to correct assessments.