Performance of Crude Coagulants from Adult Rabbit Stomach and Their Influence on the Brazilian Prato Cheese Type Composition

This study aimed to evaluate the milk clotting capacity (MCA), and caseinolytic activity (CA) of crude coagulant from the stomachs of adult rabbits (RC), and their influence on the composition, proteolysis, and texture of type Prato cheese. We tested two ways for salting the abomasum and three levels of pH and times for enzyme activation. The presence of enzymes and caseinolytic activity in RC was assayed by SDS-PAGE. The effects of three pH levels and the milk’s temperature on RC’s...