Quality of milk coagulants extracted from abomasum, chicken proventriculus and pig stomach
2001
Silverio, L.G. | Barraquio, V.L. | Dulay, T.A.
The coagulating power and microbiological quality of rennin extracted from abomasum was compared with pepsin from chicken and pig stomach. It was found that rennin extraction is more effective at room temperature using a solution composed of 1% acetic acid + 10% sodium chloride + water. Refrigerated chicken stomach extract (pH 6.0) showed a coagulating power of 3,000 parts skimmilk/ml extract as early as the first day of testing. For both chicken stomach extracts (pH 5.0 and 7.6), coagulating power was easily lost at room temperature than at refrigerated storage. Refrigerated pig stomach extract had a coagulating power of 3,000 parts skimmlik/ml extract after 6 days and exhibited the same coagulating power on pasteurized whole cow's milk on the 9th day of storage. Comparing the three coagulants form microbiological quality, it was found that refrigerated chicken stomach extract (pH 7.6) had the highest number of total bacteria, coliforms and yeasts and molds per ml. The rennet extracts had the least growth
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