METHOD OF PRODUCING RENNET Russian patent published in 2011 - IPC C12N9/64 

FIELD: chemistry.

SUBSTANCE: rennet salt extract is prepared and rennet is extracted with sodium chloride solution at temperature 35-40°C for 3-3.5 hours, while constantly and slowly stirring without further change of pH. The extract is separated from the raw material and the rennet undergoes activation in the extract at pH 4.6-4.7 by holding it for 8-16 hours at temperature 25-35°C. The activated extract is treated with pearlite and then filtered under pressure of 0.015-0.02 MPa at temperature 20-25°C. The obtained enzyme is stabilised by adding to the filtrate dry sodium chloride until content thereof in the ready preparation is equal to 17-18%, while increasing pH to 5.3-7.0 with 1n sodium hydroxide solution and adding sodium benzoate until content thereof in the ready product is equal to 0.1-0.5%.

EFFECT: optimisation of process conditions for producing rennet in order to achieve maximum activity and purity thereof, simple, cheap and faster process.

2 dwg, 2 ex