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

National Dairy Research Institute, Karnal, Punjab, India

ABSTRACT

The action of rennets prepared from animal (cow and buffalo), vegetable, and microbial sources was studied on caseins from cow and buffalo milks, using the casein-agar gel diffusion technique. Both cow and buffalo rennets were observed to form two concentric precipitated zones while diffusing through an agar plate containing 1% whole casein (cow or buffalo) and 10–20 mM calcium chloride. A subsequent clearance zone was also visible following the second zone of precipitation.

Rates of increase in zone diameters for both precipitated zones were dependent on the nature of rennet and also on the type of casein, cow rennet being faster on cow casein than on buffalo casein. Buffalo rennet was equally reactive with both caseins.

Rennet preparations from either vegetable or microorganisms exhibited a different action on casein-agar plate, forming only one precipitated zone followed by a clear zone.