Enzyme extraction from ruminant stomachs - especially to recover rennet or pepsin, by maceration of the stomachs at specific temperature and pH

摘要

Enzymes are extracted from beef, sheep or goat stomachs in aqs. soln. This is carried out by macerating the stomachs at 30-60 degrees C (45-55 degrees C) in an aq. acid of pH 1.5-5. The process is used to extracts pepsin or rennet. The total extraction time is reduced to a few hours thus obviating (or minimising) the use of antiseptics to combat the growth of infections microorganisms. No NaCl, deleterious in effect during storage, is present in the final product.