FIELD: biotechnologies.
SUBSTANCE: acid extract of jelly coats of rennet bags of black cattle is prepared. An enzyme is extracted simultaneously with one-time defreezing of the frozen blocks of jelly coats of rennet bags of black cattle by solution of muriatic acid with pH 1.3-1.5 at slow periodic stirring. The extract is separated from the raw material and filtrated under the pressure 0.015-0.02 MPa.
EFFECT: simplification and shortening the time of technological process and increase of quality of obtained enzyme.
2 ex
| Title | Year | Author | Number |
|---|---|---|---|
| PRODUCTION METHOD OF MILK-CLOTTING ENZYME PREPARATION OF COMBINED COMPOSITION | 2019 |
|
RU2727431C1 |
| METHOD OF FOOD PEPSIN PREPARING | 1989 |
|
SU1834290A1 |
| METHOD OF PRODUCING MILK-CLOTTING ENZYME PREPARATION | 2011 |
|
RU2467068C1 |
| METHOD OF PRODUCING RENNET | 2010 |
|
RU2425878C1 |
| METHOD OF PREPARING ENZYME-PROTEIN CONCENTRATE | 1992 |
|
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| PROCESS FOR PREPARING RENNIN | 1992 |
|
RU2044772C1 |
| METHOD OF PREPARING ENZYME-PROTEIN CONCENTRATE | 1992 |
|
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| METHOD OF PRODUCING ABOMASUM ENZYME | 0 |
|
SU858703A1 |
| METHOD OF PRODUCING MILK-CLOTTING ENZYME FROM BIOMASS OF FRUIT BODIES OF HIGHER FUNGI | 2022 |
|
RU2815049C1 |
| PROCESS FOR PRODUCING FOOD PEPSIN | 0 |
|
SU964001A1 |
