364 SCIENCE AND PRACTICE OF CHEESE-MAKING 



and in another, cheese. The results obtained with 

 rennet-extract and commercial pepsin in the case of 

 milk are given below. 



COMPARISON OF DIGESTING ACTION OF RENNET-EXTRACT 

 AND COMMERCIAL PEPSIN 



An examination of this table shows that there is a 

 very fair parallel in the digesting action of rennet- 

 extract and commercial pepsin. Thus, the action in- 

 creases when acid is added; the increase of soluble 

 proteins is largely confined to caseoses and peptones; 

 the amount of amino acids remains practically 

 unchanged; no ammonia is formed. The results 



