The effect of using pec/-kao® suspension and questran® powder a~
clarifying agents with different concentrations (6, 10, 20. 30%) and pH values 0
chemical, clarity and microbiological properties of commercial liquid rennet extra
(CLRE) was studied. 80th clarifying agents caused changes. t.e. an increase in renne
coagulation time (RCT), loss in clotting ac1ivity (CA) and decrease in the ratio of CA t
proteolytic activity (PA) irrespective of concentration of clarifying agent and pH values
On the other hand, using of qU8stran®powder with any concentration at pH 5.5 wa
less effective in the changes of clarified rennets. However, adding tri.sodiu~
phosphate (TSP) at concentration 0.8 and 0.4% to pect-kao® suspension an
questran® lX"Mler. respectively, minimized the loss in CA during darification process at The clarified renneta had maximum clarity. low total bacterial count (T8e)
with the absence of coliforrns as compared with control.