Using the pig pepsin in "kačkavalj" production

U oblasti proučavanja kačkavalja u Jugoslaviji u posljednjih 30 godina učinjen je značajan napredak, ali problemu primjene drugih proteolitičkih fermenata u zamjenu za kimozin nije poklonjena odgovarajuća pažnja. Naime, posljednjih godina sve više se osjeća nedostatak sirila zbog povećane proizvodnje sireva i zbog neekonomičnosti klanja teladi. Zato se danas ozbiljno traže mogućnosti zamjene kimozina drugim proteolitičkim fermentima iz biljaka, mikroorganizama i životinja.In this investigation two lots of raw cows milk were made into kachkaval cheeses using either (a) commercial rennet (control), or (b) pig pepsin. The results were: no sings of bitterness were evident in any of the cheeses for 60 days; no differences in organoleptic quality were detected; kachkaval which was made by using pig pepsin, had 2.40 % higher water content; no significant difference in total N content of the experimental and control cheeses; using pig pepsin as a single source of coagulation, needs more investigation with some modifications to cheesemaking procedures, to obtain firm curd