SOME IN VITRO OBSERVATIONS ON FACTORS AFFECTING RENNET (CHYMOSIN) CLOTTING OF CALF MILK REPLACERS

Extraction of camel rennet and its comparison with calf rennet extract

Camel milk requires more calf rennet than cow milk to coagulate and the relative amount of rennet needed varies widely (2, 8, 14, 16). Extracts of adult camel abomasa have been used to coagulate cow milk with success (5, 6, 7). However, these enzymes have not been tried on camel milk. Rennet extracts from lamb and cow calves were found to be more effective with the milk of the respective specie...

Effects of Heat Treatment and Post-Treatment Holding Time on Rennet-Clotting Properties of Milk

Factors Affecting Calf Survival

ffects of Using Wheat Gluten and Rice Protein Concentrate in Dairy Calf Milk Replacers

There is a limited amount of peer reviewed data on feeding milk replacers (MR) containing either hydrolyzed wheat gluten (HWG; 80% CP) or rice protein concentrate (RPC; 80% CP) to calves under 2 mo of age. Male Holstein calves less than 7 d old from multiple farms (trial 1) and 2to 3-d-old calves from one dairy farm (trials 2 and 3) were used. Trial 1 compared feeding 0.454 kg/d of 20% CP, 20% ...

The primary structure of calf chymosin.

The complete amino acid sequence of calf chymosin (rennin) (EC 3.4.23.4) has been determined. The sequence consists of a single peptide chain of 323 amino acid residues. The primary structure of the precursor part of calf prochymosin was published previously (Pedersen, V.B., and Foltmann, B. (1975) Eur. J. Biochem. 55, 95-103), thus we are now able to account for the total 365 amino acid residu...