Apply of Ginger on Producing of Mixed-Milk Cheese

This experiment substitutes pepsin and ginger that have a kind of ratio for a part of rennet. Based on the best parameters of mixed-milk cheese, we use compound rennet (2%rennet 0 05%, 2% pepsin solution 0 02% and 0 15% ginger juice) substituted for rennet to produce mixed-milk cheese. The result is that the two kind of mixed-milk cheese that used by compound rennet or pure rennet has the same sense quality. By electron microscope observing, the solubility nitrogen (pH 4 6) of cheese curd by using compound rennet is higher then that of cheese using pure rennet in the course of maturity.