Determination of Cheese Proteinase

During the past several years one of the major problems to be dealt with in the dairy industry has been concerned with the differences in ripening of raw milk and pasteurized milk Cheddar cheese. In an effort to attack this problem from the enzymatic viewpoint, it was necessary, first, to demonstrate the presence of hydrolytic enzymes (both lipases and proteinases) in the cheese, and, secondly, to devise methods suitable for the quantitative determination of these enzymes. This paper deals only with the proteolytic system of cheese. Lipases in cheese have been dealt with in other publications (2, 3).