<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1405-3195</journal-id>
<journal-title><![CDATA[Agrociencia]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia]]></abbrev-journal-title>
<issn>1405-3195</issn>
<publisher>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-31952016000500583</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Extracto coagulante de leche proveniente del estómago de conejo (Oryctolagus cuniculus sp.)]]></article-title>
<article-title xml:lang="en"><![CDATA[Milk coagulant extract from stomach of rabbit (Oryctolagus cuniculus sp.)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Dobler-López]]></surname>
<given-names><![CDATA[José]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Espinosa-Ayala]]></surname>
<given-names><![CDATA[Enrique]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hernández-García]]></surname>
<given-names><![CDATA[Pedro A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Martínez]]></surname>
<given-names><![CDATA[Leticia X.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Márquez-Molina]]></surname>
<given-names><![CDATA[Ofelia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma del Estado de México Programa de Doctorado en Ciencias Agropecuarias y Recursos Naturales ]]></institution>
<addr-line><![CDATA[Toluca Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Autónoma del Estado de México Centro Universitario UAEM Amecameca ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo A. C.  ]]></institution>
<addr-line><![CDATA[Culiacan Sinaloa]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2016</year>
</pub-date>
<volume>50</volume>
<numero>5</numero>
<fpage>583</fpage>
<lpage>593</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-31952016000500583&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-31952016000500583&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-31952016000500583&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: La industria quesera emplea coagulantes diversos para la elaboración de quesos, y destacan los cuajos naturales (abomasos de becerro), las enzimas de microorganismos genéticamente modificados (Mucor miehei, M. pusillus y Endothia parasítica), enzimas vegetales de Cirsium spp. (cardo) y enzimas de origen animal (cerdos y pollos). Los estómagos de animales de abasto, como el conejo, se podrían usar para la producción de coagulantes de leche, principalmente en queserías de tipo tradicional que elaboran quesos frescos y semi madurados. Por lo anterior, se evaluó la actividad proteolítica y la fuerza de cuajado del extracto de estómago de conejo (Oryctolagus cuniculus) adicionados con NaCl y etanol en leche. La investigación se realizó en dos etapas. En la primera se evaluó el efecto de la sal en el secado de los estómagos, la fuerza de cuajado mediante el método de Chazarra y colaboradores y la actividad proteolítica, para esto se usaron estómagos de conejos recién sacrificados. Los tratamientos fueron: 1) inmersión en salmuera saturada (NaCl), 2) saturación superficial y, 3) sin NaCl. Depués los estómagos se secaron por insuflación. En la segunda etapa se determinó el efecto de la concentración de NaCl en combinación con etanol sobre la fuerza de cuajado y actividad proteolítica; para esto se usaron seis niveles de adición de etanol y seis niveles de NaCl. En la primera etapa el diseño fue completamente al azar, y en la segunda fue completamente al azar con un arreglo factorial 6×6×4, con seis niveles de NaCl, seis niveles de etanol y cuatro tiempos de almacenamiento. La comparación de medias se realizó con la prueba de Tukey (p&#8804;0.05). En la primera etapa los estómagos sin NaCl mostraron actividad enzimática mayor, y con salmuera saturada o saturación superficial tuvieron fuerza mayor de cuajado. En la segunda etapa, la concentración de etanol no cambió la fuerza del cuajado. Los resultados mejores fueron con 1 a 5 % de NaCl y diferentes (p&#8804;0.05) a los obtenidos sin NaCl. Los estómagos de conejos adicionados con NaCl y etanol mostraron actividad coagulante de leche. Así, esta víscera tratada adecuadamente se puede usar en la industria quesera.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: 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&#8804;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&#8804;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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Estómagos de conejo]]></kwd>
<kwd lng="es"><![CDATA[enzimas coagulantes]]></kwd>
<kwd lng="es"><![CDATA[fuerza de cuajado]]></kwd>
<kwd lng="en"><![CDATA[Rabbit stomach]]></kwd>
<kwd lng="en"><![CDATA[coagulating enzymes]]></kwd>
<kwd lng="en"><![CDATA[curdling strength]]></kwd>
</kwd-group>
</article-meta>
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