| 摘要 |
<p>Rennet is made from a fresh abomasum by inverting it to expose its internal surface, sepg. the mucous layer by detaching the fibrous muscular partition (I), and extracting the enzymes in acidic (pH 4.6) brine contg. 75 g/l NaCl. The mucous layer may be congealed and stored before carrying out the above. (I) may also be extracted as for the abomasum or alternatively may be swollen with air, dried and stored. Process gives high yields of rennet, and the abomasum is used direct from the slaughterhouse without treatment for storage.</p> |
