摘要 : A new method and equipment to obtain rennet-free experimental cheese are presented and tested. The methodology was based in the inactivation of the coagulant enzyme after kappa-casein hydrolysis and before curd formation. Control ... 展开 A new method and equipment to obtain rennet-free experimental cheese are presented and tested. The methodology was based in the inactivation of the coagulant enzyme after kappa-casein hydrolysis and before curd formation. Control and rennet-free cheeses were manufactured and analysed to determine composition and advance of proteolysis. Milk-clotting activity was tested in whey aliquots provided by experimental and control manufactures. The coagulant enzyme was completely inactivated in the established conditions for rennet-cheese, and it remained active in control cheeses. All cheeses showed similar values of pH, moisture content, total protein content and sodium chloride concentration. Control cheeses had extensive proteolysis during ripening, which was assessed by an increase in soluble nitrogen. For rennet-free cheeses, soluble nitrogen did not increase significantly during the same period. It is concluded that the rennet-free cheese is useful for the study of cheese proteolysis. 收起