STUDY OF COMMERCIAL BRAZILIAN RENNETS QUALITY
Abstract
Sixteen commercial rennets obtained in Brasil's middle southern and southern regions were studied in order to test the PH, total proteins and microbiological quality. The results from the experiments shows the pH of liquid and dry rennin vary form 4,7 to 6,0. The total proteins from liquid rennin vary form 3,1% to 12,7% while the protein from dry rennin was muchmore significant (5,7% to 85%). Results shows acceptable microbiological quality.
Keywords
COALHOS COMERCIAIS - QUALIDADE MICROBIOLÓGICA. RENNETS - MICROBIOLOGICAL QUALITY.
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PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v4i1.15173
