Resumo

DOBLER-LOPEZ, José et al. Milk coagulant extract from stomach of rabbit (Oryctolagus cuniculus sp.). Agrociencia [online]. 2016, vol.50, n.5, pp.583-593. ISSN 2521-9766.

The cheese industry uses different coagulants to curdle the milk, outstanding among which are rennet (extracted from the calf abomasum), enzymes from genetically modified microorganisms (Mucor miehei, M. pusillus and Endothia parasitica), plant enzymes from Cirsium spp. (thistle) and enzymes from other animals (pigs and chickens). The stomachs of animals for slaughter, such as rabbits, can be used to produce milk coagulants mainly in traditional cheese-making that produces fresh and slightly aged cheeses. In this study, the proteolytic activity and curdling strength of the extract from rabbit (Oryctolagus cuniculus) stomach supplemented with NaCl and ethanol were analyzed in milk. The study had two phases. In the first, the effect of salt on stomach drying, curdling strength following the method of Chazarra and collaborators, and proteolytic activity was evaluated. Stomachs from recently sacrificed rabbits were used. The treatments were: 1) submersion in saturated brine (NaCl), 2) superficial saturation, and 3) no NaCl. Afterwards, the stomachs were dried by insufflation. In the second stage, the effect of the NaCl concentration in combination with ethanol on curdling strength and proteolytic activity was determined. To this end, six levels of added ethanol and six levels of NaCl were utilized. In the first stage the experimental design was completely randomized, and in the second it was completely randomized with a 6×6×4 factorial array, with six levels of NaCl, six levels of ethanol and four storage times. Means were compared with the Tukey test (p≤0.05). In the first stage, the stomachs without NaCl exhibited more enzyme activity and, with saturated brine or superficial saturation there was greater curdling strength. In the second stage, the concentration of ethanol did not affect curdling strength. The best results were obtained with 1 to 5 % NaCl, which were different (p≤0.05) from those obtained without NaCl. The rabbit stomachs supplemented with NaCl and ethanol coagulated milk. Thus, this organ, suitably treated, can be used in the cheese industry.

Palavras-chave : Rabbit stomach; coagulating enzymes; curdling strength.

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