26 



BULLETIN, 669, U. S. DEPARTMENT OF AGRICULTURE. 



THE USE OF POWDERED PEPSIN. 



Owing to the reduction of imports from Europe, rennet has risen 

 to a very high price. Pepsin has been recommended as a substitute 

 for rennet in the making of American cheese, but not for Swiss, 

 Limburger, and other sweet-milk cheese. Experiments have been 

 carried out with the different forms of pepsin in the manufacturing 

 of cream cheese. The cheese was handled in the usual way and then 

 .placed at different temperatures, as indicated in Table 12. 



Table 12. — Comparison of use of nunc! with powdered pepsin in manufacture of 

 cream cIk esc held in storage. 



Samplo 1. Held at 10° C. 



Sample 2. Held at 20° C 



Samp 



c3. Held 



Sample 4. Held 



Sample"). Held 



at 10° C (50° 



F.). 





(50° F.). 





(68° F.). 



at 10° 



C.(50°F.). 



at 20° 



C.(68°F.). 





Unpas- 



Pasteur- 





Unpas- 



Pasteu- 





Unpas- 





Unpas- 





Unpas- 





teurized. 



ized. 





teurized. 



rized. 





teurized. 





teurized. 





teurized. 







.9 





_g 





.3 





.a 





_g 





.a 





d 







ft 





Pi 







ft 





& 







ft 







p. 







ft 













































Pi 





ft 







a 





& 



o 





ft 







& 







ft 



o 





■a 







Ji 





■a 





■a 



A 





-a 



■d 





-a 



,0 





•a 



a 











u 









































































13 





■B 





§ 



■B 



i 



-a 







-a 



o 





a 



o 



| 



■a 





H 



te 



2 



is 





* 



& 





g 



£ 



a 



3 



S 



® 



jj 



b£ 



s 















<D 







o> 















o 



< 



K 



ft 



« 



ft 



-4 



rt 



Ph 



« 



ft 



< 



M 



ft 



< 



« 



ft 



<1 



M 



ft 



Days 











Day;. 











Days. 







Days 







Days 







4 



14 



H 



4 



it 



4 



it 



4 



4 



it 



3 



4 



3 



3 



3 



4 



4 









6 



5 



2 



3 



4 



6 



3 



2 



2 



3 



12 



3 



3 



5 



3 



3 



7 



2 



3 



8 



2 



1 



1 



2 



8 



2 



1 



2 



1 



14 



2 



1 



7 



2 



1 



11 



3 



4 



11 



2 



2 



2 



2 



11 



1 



3 



2 



2 



17 



2 



2 



10 



2 



2 



13 



3 



3 



14 



1 

 2 

 1 



2 

 2 



1 



1 

 3 



1 



2 



1 

 1 













20 



24 

 27 



1 



2 

 2 



1 

 2 

 1 



13 



2 



1 



17 

 21 



3 

 1 



a 



18 













? 



22 













































1 The figures in body of table indicate the number of persons expressing a preference for a particular 

 sample of cheese. 



The results indicate that there is practically no difference in keep- 

 ing qualities between cheese made from the powdered and that made 

 from scale pepsin, or a difference so slight as to be negligible. 



INFLUENCE OF PIMIENTO PEPPERS. 



In order to study the influence of pimiento peppers upon the keep- 

 ing qualities of pimiento-cream cheese, samples were made from milk 

 testing 6 per cent fat and salted at the rate of 1 pound of salt to 100 

 pounds of curd. Varying quantities of the peppers were added to 

 the cheese, which was placed in glass jars and capped, and samples 

 kept at 5°, 10°, 15°, and 20° C. (41°, 50°, 59°, and 68° F.), respec- 

 tively. Other samples were made at the same time without the pep- 

 pers and placed at similar temperatures for comparison. The sam- 

 ples of cream and pimiento cheese were made from the same lot of 

 milk where their keeping qualities are compared at a given tempera- 

 ture. Table 13 gives the result of the trials. 



