Milk Clot from Rabbit Stomach (Oryctolagus Cuniculus )

Abstract

The article examines the presence of milk clot from rabbit stomach (oryctolagus cuniculus ). The cheese industry uses a wide variety of coagulants to produce cheese, including natural yeast (cow grass), enzymes from genetically modified microorganisms (Mucor miehei, M. pusillus and Endothia parasitic a), plant enzymes from Cirsium spp. (milk thistle) and enzymes of animal origin (pork and chicken). Stomachs of edible animals, such as rabbits, can be used to produce milk coagulants, mainly in traditional cheese dairies producing fresh and semi-cured cheeses. The proteolytic activity and coagulation potential of rabbit (Oryctolagus cuniculus) stomach extract with the addition of NaCl and ethanol to milk was evaluated. The investigation was carried out in two phases. First, the effects of salt on gastric desiccation, coagulation by the method of Chazarra et al. and proteolytic activity were investigated using freshly slaughtered rabb it stomachs. Treatments include: 1) brine (NaCl), 2) surface saturation and 3) NaCl-free. The stomach is then dried by inhalation. In the second step, determine the effect of NaCl concentration combined with ethanol on binding strength and proteolytic activity; six levels of ethanol addition and six levels of NaCl were used for this purpose. In the first stage the scheme is comp letely randomized and in the second stage completely randomized with a 664 factorial arrangement, with six levels of NaCl, six levels of ethanol and four salvages. Mean values were compared with Tukey's test (p

<0.05). In the first stage, NaCl-free stomach showed higher enzymatic activity and when saturated with saline or surface saturation, higher binding strength was observed. In the second stage, ethanol concentration did not affect fruit set. The best results were obtained with 1-5% NaCl and differed (p><0.05) from those obtained without NaCl. Rabbit stomach supplemented with NaCl and ethanol was found to have the effect of coagulating milk. As a result, these properly processed internal components can be used to produce cheese. Rabbit stomachs contain coagulating enzymes that can be extracted with solutions containing 1 to 5% NaCl and pH 4. The addition of NaCl and ethanol to rabbit stomachs did not affect coagulant activity and fruit set strength when tested in