The effect of using pec/-kao® suspension and questran® powder a~ clarifying agents with different concentrations (6, 10, 20. 30%) and pH values 0 chemical, clarity and microbiological properties of commercial liquid rennet extra (CLRE) was studied. 80th clarifying agents caused changes. t.e. an increase in renne coagulation time (RCT), loss in clotting ac1ivity (CA) and decrease in the ratio of CA t proteolytic activity (PA) irrespective of concentration of clarifying agent and pH values On the other hand, using of qU8stran®powder with any concentration at pH 5.5 wa less effective in the changes of clarified rennets. However, adding tri.sodiu~ phosphate (TSP) at concentration 0.8 and 0.4% to pect-kao® suspension an questran® lX"Mler. respectively, minimized the loss in CA during darification process at The clarified renneta had maximum clarity. low total bacterial count (T8e) with the absence of coliforrns as compared with control.
Azzam,, M., Abd EI-Ghany, I., & Ramadan, F. (2003). THE USE OF PECT-KAO® SUSPENSION AND QUESTRA1 POWDER AS CLARIFIERS OF THE COMMERCIAL LlQUI RENNET EXTRACT. Journal of Food and Dairy Sciences, 28(8), 6237-6245. doi: 10.21608/jfds.2003.245082
MLA
M. A. A. Azzam,; I. H. I. Abd EI-Ghany; F. A. M. Ramadan. "THE USE OF PECT-KAO® SUSPENSION AND QUESTRA1 POWDER AS CLARIFIERS OF THE COMMERCIAL LlQUI RENNET EXTRACT", Journal of Food and Dairy Sciences, 28, 8, 2003, 6237-6245. doi: 10.21608/jfds.2003.245082
HARVARD
Azzam,, M., Abd EI-Ghany, I., Ramadan, F. (2003). 'THE USE OF PECT-KAO® SUSPENSION AND QUESTRA1 POWDER AS CLARIFIERS OF THE COMMERCIAL LlQUI RENNET EXTRACT', Journal of Food and Dairy Sciences, 28(8), pp. 6237-6245. doi: 10.21608/jfds.2003.245082
VANCOUVER
Azzam,, M., Abd EI-Ghany, I., Ramadan, F. THE USE OF PECT-KAO® SUSPENSION AND QUESTRA1 POWDER AS CLARIFIERS OF THE COMMERCIAL LlQUI RENNET EXTRACT. Journal of Food and Dairy Sciences, 2003; 28(8): 6237-6245. doi: 10.21608/jfds.2003.245082
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