Brine Soluble Protein of Cheddar and Gouda Cheese

Brine soluble proteins of Cheddar and Gouda cheese prepared from milks of different composition were characterized by origin, composition, and electrophoretic properties. The protein originated in the cheese curd, but its composition was not constant throughout aging. Initially, a~l-casein and r-casein were the major electrophoretie components, but 5 h after addition of rennet extract two hydrolytic components appeared. In both varieties, the a~l-casein decreased with the production of additional components. Change was less in the r-casein component.