Differential Action of Animal, Vegetable, and Microbial Rennets on Caseins as Revealed by Casein Agar Plate Assay Method

Abstract

The caseins from cow and buffalo milks were subjected to rennet preparations from animal (cow and buffalo), vegetable and microbial sources using a casein-agar gel diffusion technique. Animal rennets produced 2 concentric precipitation zones followed by a zone of clearance. Vegetable or microbial rennets formed 1 precipitation zone. The diffusion rates of these rennets through the casein-agar gel depended on the source of the rennet and on the type of casein. Cow rennet diffused faster on cow casein than on buffalo casein, whereas buffalo rennet was equally reactive on both caseins.