Practical aspects of the application of milk clotting enzymes from the rennets of reindeers

Results of the study of possible application of the milk coagulating enzymes from the rennets of reindeers in the manufacturing of cheeses like Vityaz are presented. Control cheeses were produced with the help of the industrial milk coagulating preparation VNIIMS SG-50. Organoleptic characteristics, change of the active acidity, nitrogen fractions and polypeptides composition in the control and testing cheeses were evaluated. Comparison of these indices showed that milk clotting enzyme from the reindeer rennets has a very low level of nonspecific proteolysis and that application of the enzyme makes it possible to produce cheese with high organoleptic characteristics and large storage life.