Evaluation of Harp Seal Gastric Protease as a Rennet Substitute for Cheddar Cheese
ABSTRACT A crude preparation of gastric proteases from Harp Seal ( Pagophilus groenlandicus ) was found to coagulate milk over a wider pH range than porcine pepsin and had a higher ratio of milk clotting to proteolytic activity with hemoglobin at pH 1.8. Cheddar cheese prepared with seal gastric pro...
| Published in: | Journal of Food Science |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1983
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.1983.tb14818.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1983.tb14818.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1983.tb14818.x/fullpdf |
| Summary: | ABSTRACT A crude preparation of gastric proteases from Harp Seal ( Pagophilus groenlandicus ) was found to coagulate milk over a wider pH range than porcine pepsin and had a higher ratio of milk clotting to proteolytic activity with hemoglobin at pH 1.8. Cheddar cheese prepared with seal gastric protease (SGP) gave significantly higher sensory scores than cheese made with calf rennet. Chemical analysis of the cheeses revealed a lower concentration of citrate‐HCl soluble nitrogen and less free and peptide‐bound amino acids in SGP cheese than in the cheeses made with calf rennet and Mucor miehei protease. |
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