[Porcine pepsin on some chemical and microbiological indices of cheeses produced with its participation]

The authors report data about the contents of non-protein nitrogen, bound and soluble nitrogen, free amino acids, monocarbonyl compounds and volatile fatty acids as well as about the sum of dinitrophenylhydrazine derivatives of carbonyl compounds and about the microflora. The greatest differences between experimental and control cheeses (produced with rennin) in the contents of the above-mentioned constituents were observed within the first 30 days. On day 60 of experimentation, these differences had smoothed down. It is concluded that a I:I mixture of porcine pepsin and rennin may be used for the production of small medium hard cheeses without impairing their quality of nutritive value.