Performance of Crude Coagulants from Adult Rabbit Stomach and Their Influence on the Brazilian Prato Cheese Type Composition

This study aimed to evaluate the milk clotting capacity (MCA), and caseinolytic activity (CA) of crude coagulant from stomachs adult rabbits (RC), their influence on composition, proteolysis, texture type Prato cheese. We tested two ways for salting abomasum three levels pH times enzyme activation. The presence enzymes in RC was assayed by SDS-PAGE. effects milk’s temperature RC’s water-holding (WHC) were evaluated. Brazilian cheese developed its proximate texture, change during ripening assessed. saturated NaCl solutions (37%, m/v) more efficient extraction rabbit stomachs, conditions 4.3 24 h showed better performance activation into RC. An early active proteolytic reaction bovine caseinate appreciated at first 5 min digestion when compared commercial chymosin (CC). water holding gel coagulated optimum 6.4 37°C is highly dependent parameters. Total dry extract fat higher treatment with Conversely, hardness, gumminess, chewability lower same treatment. Yield, protein content, changes that occurred stage cheeses similar both treatments, demonstrating casein proteolysis a way. Coagulants rabbits’ can be used make semi-cooked curd cheeses.