26 
BULLETIX, 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 rennet icith powdered pepsin in manufacture of 
cream cheese held in storage. 
Sample 1. Held at 10° C 
Sample 2. Held at 20° C 
Samp 
e3. Held 
Sample 4. Held 
Sample 5. Held 
at 10° C (50° 
F.). 
(50° F.). 
(68° P.). 
at 10° 
C.(50°F.). 
at 20° 
C.(68°F.). 
Unpas- 
Pasteur- 
Unpas- 
Pasteu- 
Unpas- 
Unpas- 
Unpas- 
teurized. 
ized. 
teurized. 
rized. 
teurized. 
teurized. 
teurized. 
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22 
1 The figures in body of table indicate the number of persons expressing a preference for a particular 
sample of xmeese. 
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 piniiento 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 c . 15°. and 20° C. (±1°. 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 grives the result of the trials. 
