Proteinase Content of Cheddar Cheese during Making and Ripening

It is a well recognized fact that proteinases play an important part in the ripening of Cheddar cheese because of their action on the cheese curd. Possible sources of cheese proteinases are the proteinases of milk, of rennet, and of microorganisms. It was first suggested by Babcock and Russell (1) and Babcock et al. (5) that an inherent milk proteinase, termed galactase, probably is the most important proteolytic agent in cheese ripening. Later work on variation of rennet levels in cheesemaking caused Babcock et al.