The quality of adult carabao abomasal extract as affected by temperature and period of extraction and its suitability in gouda cheese manufacture

Date

1-1982

Degree

Bachelor of Science in Agriculture

Major Course

Major in Animal Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Santiago M. Alviar

Abstract

Three extracting solutions (D3-ES, IFS-ES2 and IFS-E53) were formulated and used to extract the milk-clotting enzyme from adult carabao abomasa. Each solution was macerated at cold (about 7°C) and room (about 30°C) temperatures for three and four days. Highly significant differences (P <0.01) in milk-clotting time (MOT), pH and total bacterial count (TBC) among the extracting solutions, temperatures and periods were observed. Extracts with D3-ES had significantly longer MCT, lower pH and lower TBC than extracts with IFS-ES2 and IFS-ES3. MCT and pH of the extracts with IFS-ES2 and IFS-ES3 did not differ significantly. Maceration at cold temperature resulted to significantly longer MCT than at room temperature; lower pH and lower TBC. Extraction at four days after maceration gave significantly shorter MOT but higher pH and TBC. Best extraction of the enzyme from adult carabao abomasa was achieved using IFS-ES2 macerated at cold temperature for four days. Gouda cheeses manufactured with this preparation were produced satisfactorily. The chemical and sensory qualities of the cheeses manufactured with the preparation were com-parable with those of cheeses made with commercial liquid rennet.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1982 A5 A43

Document Type

Thesis

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