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Volume 23, No. (1), 2013 (February) - Supplementary

PRODUCTION AND PROPERTIES OF RENNET FROM BUFFALO CALVES ABOMASAM

Ahmed, G., S. A. Khan, M. Khaskheli, M. A. Qureshi, I. Ahmad

Ahmed, G., S. A. Khan, M. Khaskheli, M. A. Qureshi, I. Ahmad 12
1 Faculty of Veterinary & Animal Sciences, University of Azad Jammu & Kashmir; Department of Dairy Technology,
2 Sindh Agriculture University, Tandojam; Agricultural University, Peshawar.
Corresponding Author: mughal161@yahoo.com
Page Number(s): 50-90
Published Online First: February 01, 2013
Publication Date: February 01, 2013

ABSTRACT

Present study was planned to produce and evaluate liquid rennet from buffalo calves abomasa. Out of 30 abomasa collected, 20 samples were selected for the study and analyzed for proteolytic activity, clotting activity, productivity, shelf life, pH and sensory evaluation. Non protein nitrogen (NPN) contents of rennet coagulated milk (1.33±0.02%) were significantly higher (P 0.05) than that of cow milk (11014±2507.80). pH value of stored LMR (5.75±0.02) was significantly higher (P 0.05) in the score of color intensity of fresh (3.93±0.02) and stored rennet (3.88.±0.02). It was concluded from the study that liquid rennet can be prepared at local level with adequate clotting activity, better productivity and reasonable shelf life.
Keywords: Rennet, Calf abomasa, Chymosin , Clotting activity
Open Access: This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( https://creativecommons.org/licenses/by/4.0/).
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