[Pepsin and trypsin proteolysis of the casein in cheeses of Soviet manufacture].

The content of protein and free amino acids in cheeses and susceptibility of casein from 11 samples of Soviet cheeses to gastrointestinal tract proteinases were studied. It was shown that the protein content in solid cheeses is higher than in processed and brine ones. The greatest number of free amino acids occurs in Poshekhonsky, Sovetsky and Sovetsky processed cheeses. Hydrolytic splitting of the cheese protein proceeds more vigorously under the effect of trypsin compared with pepsin. Therefore it is more desirable that trypsin be used for manufacture of enzymatic hydrolysates from casein. It is recommended that Gollandsky, Sovetsky, Litovsky and Poshekhonsky cheeses characterized by susceptibility to gastrointestinal tract proteinases be included into the diet of patients suffering from both secretory gastric and pancreatic exocrine function insufficiency.