Composition of Cheddar Cheese Made With Different Milk Clotting Enzymes

Abstract Six commercial milk clotting preparations from animal and fungal sources were used to make cheddar cheese. The cheeses were analyzed initially and over 6-mo ripening for proximate composition, minerals, amino acids, soluble protein, nonprotein nitrogen, free fatty acids, lactones, and flavor development. No significant differences in the composition of the cheeses could be attributed to the type of clotting enzyme. One lot of one enzyme showed increased lipolytic activity which indicated contamination and suggested that the purity of the enzyme preparation should be checked.