摘要：The described investigations treated Novosadski cheese produced in industrial conditions, according the usual procedure, with Mucor miehei enzyme-rennilase, and chymosin as a control. The examinations were carried out after 0, 10, 20, 30 and 40 days of ripening and included determinations: acidity, the content of DM, NaCl, fat, total N, the products of protein degradation by PAG electrophoresis and organoleptic quality. The results of the comparative investigations of cheeses where milk clotting enzyme was rennilase or chymosin, showed that there is not a significant difference in content and changes of the components during cheese ripening. Some differences in organoleptic quality were on the behalf of the cheese group where milk was coagulated by rennilase.
