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Article: Research from University of Murcia in the area of food technology published.
- Article from:
- Journal of Technology
- Article date:
- March 31, 2009
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According to recent research published in the journal Food Science and Technology International, "Four types of lamb rennet pastes were characterized according to the sort of abomasa and the treatment it received: full fresh abomasa (FFA), full dried abomasa (FDA), empty dried abomasa (EDA), and empty frozen abomasa (EFA). These rennet pastes were Studied by means of different technological parameters (milk clotting time, chymosin content, lipase activity, and aptitude against milk coagulation)."
"The highest level of clotting activity (391.201MCU/g) corresponded to the rennet EDA whereas the lowest (172.871MCU/g) was found in EFA. The chymosin content of the ...