Date of Award:
5-1969
Document Type:
Thesis
Degree Name:
Master of Science (MS)
Department:
Nutrition, Dietetics, and Food Sciences
Department name when degree awarded
Food Science and Industries
Committee Chair(s)
C. Anthon Ernstrom
Committee
C. Anthon Ernstrom
Committee
G. E. Stodard
Committee
D. R. Morgan
Committee
F. J. Post
Abstract
Rennet extract is an important commercial enzyme preparation which is indispensable to the cheese making industry, The term "rennet" is used to denote the enzyme system extracted from the fourth stomach (abomasum) of a suckling calf. Most of the enzymatic material in the extract is rennin. It also contains a small amount of pepsin(15) and some other proteolytic enzymes(4). The amount of pepsin in rennet extract appears to depend upon the age of the calves at the time of slaughter(31).
Checksum
5b8431f2f656a83d305e0daf34612cef
Recommended Citation
Pang, Suk Hoon, "Rennin Content of Abomasa from Bovine Fetuses" (1969). All Graduate Theses and Dissertations, Spring 1920 to Summer 2023. 5269.
https://digitalcommons.usu.edu/etd/5269
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