This standard describes a method for determining the protein degradation pattern of cheese by means of polyacrylamide gel electrophoresis The method is suitable for demonstrating the use of rennet and common microbial rennets from Mucor pusillus Lindt, Mucor miehei, Endothia parasitica and Bacillus polymixa in the preparation of Dutch cheese types of the Gouda and Edam cheese from one week to approx. three months old. The difference in protein breakdown pattern is usually most obvious in cheese that is approximately 2 weeks old.
NEN 3777-1981 history
1981NEN 3777-1981 Cheese - Physical and chemical test methods - Detection of the type of rennet used in Dutch cheeses