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Preparation of milk coagulants from adult carabao cattle and goat abomasa


Philippine Agriculturist 65(2): 131-146
Preparation of milk coagulants from adult carabao cattle and goat abomasa
Milk coagulants were prepared from abomasa of mature carabao, cattle and goat by extracting with a solution containing glacial acetic acid or vinegar and table salt in water. The coagulants were characterized according to their physical, chemical and microbiological properties and compared with an imported commercial rennet. The crude extracts had a sour odor, their color varying from pale yellow to brownish yellow with different degrees of turbidity and pH ranging from 3.38-4.98. The control rennet was odorless, clear, pale yellow and had a pH of 5.85. Average milk-clotting period of the crude extracts (8.93-16.17 min) was longer than that of the 1:10 dilution of the control rennet (6.32 min). Extracts from cattle did not differ significantly from the control rennet in milk-clotting time; those from carabao and goat differed significantly. Proteolytic activity of the crude extracts was slightly better at onset of clotting but significantly weaker after 24 h than that of the control. Although glacial acetic acid extracts had lower total bacteria, coliform and yeast and mold counts than those with vinegar, all crude extracts had inferior microbiological quality.


Accession: 006173483



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