Production of rennet by (a) attaching a tube into the abomasum of a calf 1-8 weeks old which has been fed exclusively on milk; (b) introducing into the calf a liquid product derived from milk, with the following properties: (i) solids content 5.0-5.6 g/100g, (ii) content of nitrogen-contg. materials (N x 6.38) ca 0.1-0.2 per 100 g, (iii) ash content 0.45-0.50 g per 100 g and (iv) lactose content ca. 4.3-5 g per 100 g; (c) recovering the juices in the abomasum by means of the tube and (d) ultrafiltration of the juices over a membrane to concentrate the enzymatic activity whereby the liquid which does not pass through the membrane is the desired rennet solution. High activity rennets are produced, esp. useful in the prodn. of Gruyere cheese. Higher yields of rennet are obt. per calf than by processing abomasum after slaughter.
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机译：通过以下方法生产凝乳酶：（a）将一个管子连接到只喂牛奶的1-8周龄小牛的厌恶中; （b）将具有以下性质的源自牛奶的液体产品引入小牛：（i）固体含量为5.0-5.6 g / 100g，（ii）含氮量。原料（N x 6.38）大约为每100克0.1-0.2，（iii）灰含量为每100克0.45-0.50克，以及（iv）乳糖含量为每100克4.3-5克; （c）通过试管回收原汁中的汁，和（d）将汁在膜上超滤以浓缩酶活性，从而使不通过膜的液体成为所需的凝乳酶溶液。尤其是产生高活性凝乳酶。在产品中有用。格鲁耶尔奶酪。凝乳酶的单产较高。每头小牛比屠宰后通过处理厌恶来解决。
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