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A study on the preparation and clarification of rennet from minced and sliced fresh vells
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Abstract: Calf rennet extract was prepared from minced (A) and sliced (B) fresh vells. Yield of the rennin units in the crude extract was slightly higher in case of using the sliced vells. Adding potassium aluminum sulphate (alum) at the rate 80.4% caused great decrease in pH, and rennet units /ml, whereas the sequence addition of disodium phosphate (0.8%) decreased the loss of rennin units from 44.18 to 1.32% in case of (A) and from 50.60 10 zero% in case of (B).
The microbiological analysis of (A) and (B) extracts revealed that the total bacterial court was higher before clarification and in (A) than in (B). In all cases the extracts were free-from colifarms and molds & yeasts.
During storage at room temperature (20-35 °C for 3 months a slight decrease in ph of A and B extracts recorded. whereas activity of rennet Was gradually decreased in both cases. The recorded loss (%) was 29.73 and 27.72 in case of A and B respectively at the end of storage period.
Keywords: Calf rennet. clarification, minced and sliced vells.
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| Publication year |
2007
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| Pages |
9939-9943
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| Availability location |
معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
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| Availability number |
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| Organization Name |
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| City |
المنصورة
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| serial title |
Journal of Agricultural Science Mansoura University
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| ISSN |
1110-0346
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| Author(s) from ARC |
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AGROVOC
TERMS |
Clarifying.
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| Proposed Agrovoc |
Calf rennet;sliced vells;minced vells;
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| Publication Type |
Journal
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