Evaluation of the strength and performance of 4 commercial rennets used for the production of curds from cow's milkk

Abstract

This research is considered of interest becau-se it comes to solve the problema of the litt-le information that is held about the quality of the differents rennets that are marketed in El Salvador and this raw material can make an important difference in the quality of the final product and in turn efficiency in pro-duction. That is why 4 different types of li-quid and solid rennet were evaluated, of wich 10 replicates per rennet using 3.5 bottles of raw cow’s milk per replicate, and resulted in microbial liquid rennet coming from Mexico being the most efficient in time-weight ratio, as it obtained a weight greater than 455.77 gr and a time shorter than 10 minutes. It was also possible to conclude that the least effi-cient rennet was the microbial liquid rennet.from El Salvador, since it was the least yield in weight obtained and the longer it took to coagulate raw milk.