Pepsin versus Rennet in Cheese Making

Abstract

Summary Pepsin has replaced rennet almost entirely in the manufacture of cheese, except those of the sweet, curd variety. It is being used in all parts of the world and is much cheaper at present. Experienced cheese makers have concluded, after several years experience, that the loss of butter-fat in the whey is the same with either enzyme. Pepsin may be activated by the addition of hydrochloric acid to a limited extent and decidedly activated when used in conjunction with soluble calcium salts.