Production and Properties of Rennet from Buffalo Calves Abomasam

Present study was planned to produce and evaluate liquid rennet from buffalo calves abomasa. Out of 30 abomasa collected, 20 samples were selected for the study and analyzed for proteolytic activity, clotting activity, productivity, shelf life, pH and sensory evaluation. Non protein nitrogen (NPN) contents of rennet coagulated milk (1.33±0.02%) were significantly higher (P<0.01) than that of raw milk (0.25±0.001%) indicating the significant proteolytic activity of rennet. Clotting activity (per unit volume) of group A abomasa (22437± 1593.60) was higher than that of group B abomasa (9948.10±647.74). Curd yielded by fresh laboratory made rennet (LMR) (32.2±0.24%) was significantly higher (P<0.01) than that of stored LMR (29.3±0.11%) and commercial rennet (28.20 ±0.13%). All the rennet samples were active up to 3 months storage, whilst 15% samples became inactive after 6 months storage periods. Strength (per unit volume) of fresh LMR was comparatively high (17256±1599.40) and decreased gradually with the period of time i.e. 3m stored rennet (12430±1167.90) and 6m stored rennet (7106.8±539.78). Clotting activity of LMR on buffalo milk (14716±3911.70) was found to be non significant (P> 0.05) than that of cow milk (11014±2507.80). pH value of stored LMR (5.75±0.02) was significantly higher (P<0.01) than that of fresh LMR (5.47±0.02) with the period of time. Scores rated for appearance (4.06±0.001) and odor (4.22±0.01) of fresh rennet were significantly different (P< 0.05) from that of stored rennet (3.55.± 0.0004 and 4.07.± 0.001, respectively). While there were no difference (P> 0.05) in the score of color intensity of fresh (3.93±0.02) and stored rennet (3.88.±0.02). It was concluded from the study that liquid rennet can be prepared at local level with adequate clotting activity, better productivity and reasonable shelf life.