Resumen

MARTINEZ-ALVAREZ, Marisney et al. Evaluation of physical-chemical and microbiological parameters of a rennet from pig. Rev Salud Anim. [online]. 2019, vol.41, n.1, e06.  Epub 01-Abr-2019. ISSN 0253-570X.

The physical-chemical and microbiological parameters of a rennet from pig stomachs were evaluated. The stomachs were washed, salted and dehydrated naturally. The moisture content of stomachs was determined on alternate days. The pH, rennet strength, microorganism counts at 30°C, total coliforms, Escherichia coli, Enterobacteria, Staphylococcus coagulase positive, fungi, and yeasts, were evaluated. No significant differences were observed on the first day through the analysis of variance when evaluating the behavior of the stomachs, in terms of water content per gram of dry matter by the two drying methods with the addition of sodium chloride. The pH values were in the range of 4.44 to 4.90 and those of rennet strength between 1: 840 to 1: 4706 for the 15 runs evaluated. The mean microorganism count at 30°C was 2.05 ± 0.76 log cfu / mL. The counts of total coliforms, enterobacteria, fungi, and yeast were less than 10 cfu / ml. The presence of positive coagulase Staphylococcus or Escherichia coli was not detected. Obtaining the milk coagulant from pig stomach provides an alternative to improve the production process of artisan fresh cheese, when it is verified that the physical-chemical and microbiological parameters are in correspondence with what established for rennet.

Palabras clave : rennet; drying method; physical-chemical parameters; microbiological parameters.

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