الفهرس 
Milk clotting enzymesOnly 14 pages are availabe for public view
 |  | from | 238 |  |  |
| | | from | 238 | | |
Abstract
Rennet is an essential ingredient in cheese makmg , however calf rennet is considered the ideal milk coagulant since it has a potent clotting power and a limited proteolysis ability . Needless to say that the calf remet bring out a good curd and the required orgmoleptic characteristics without undue digestion of the curd as occured in some milk clotting enzymes substitutes . During the past decades tlie demand on cheese greatly increased as a natural result of the vast increase in population . On the other hand , and parallel the available amount of calf rennet were decreased as result of preventing slaughtering of young calves to increase meat and milk production this caused the multiplication of the crisis . Many investigations were carried out around the world to find out calf rennet substitutes . The aim of the present investigation : Firstly , to contribute with the other researchers in obtaining a substitutes having nearly the same properties as calf rennet . Secondly , its easilly availability in the Egyptian market in order to obtain such targets , the research program was as follows : 1-Extraction and purification of rennet fiom tlie digestive systems of ( adult bovine , sheeps and Goats ) as compared to that extracted fiom fourth stomach of young calves . 2-Improvement of the extraction methods by development of modern extraction methods whcli is utlknown and not utilized in the Egyptian interprises . Cornparesion was carried out with the conventional known methods , the two extraction methods used in this investigation.