Published in Scientific Papers. Series D. Animal Science, Vol. LXV, Issue 1
Written by Sorin NITU, Mihaela GEICU-CRISTEA, Ionut RANGA, Daniela BALAN, Florentina MATEI
The aim of this work was to evaluate the milk-clotting potential of lettuce (Lactuca sativa). Two extracts from this plant were obtained, by dissolving in a cold water, first, by a simple aqueous extraction and the second, by a concentration of simple extract. These two extracts were compared in their milk-clotting activity with a commercial animal rennet, chymosin. The analysis consisted in the characterization of raw cow’s milk used by physico-chemical and microbiological analyses and characterization of the fresh cheese curd obtained by physico-chemical, microbiological and sensory analyses. The yield of the process was calculated in each of the three cases and a comparison between them was performed. The obtained results revealed a good milk-clotting activity for both tested plant rennets.
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