[Comparative characteristics of some products of decomposition of lactic protein and fat in cheeses produced with addition of boar pepsin].

The influence of a mixture of pig pepsin with renin (in a ratio of 1:1), used instead of renin in making natural cheeses according to the method proposed by the authors, on the content of some products secondary to decomposition of lactic protein and fat because of a dissimilar nutritional value of the latter, was studied. It has been found that cheeses prepared by using the above mixture do not differ from the control ones in the content of soluble forms of nitrogen, essential amino acids, volatile fatty acids, the sum-total of higher fatty acids and differ but slightly (except for butanone-2) in the proportion of various carbonyl compounds. Hence, an inference is drawn on the suitability of using the renin and pig pepsin mixture in making cheeses according to the method proposed by the authors, since the composition and the quantitative content of products secondary to decompesition of lactic protein and fat in test specimens of the cheese did not differ from the control ones which, in turn, points to the identity of the nutritional value of the finished products in either of these cases.