Question

Major steps followed in sequence for manufacture of liquid calf rennet.
A. The lining of the stomach (abomasum) is washed, dried, cut into small pieces.
B. Activation of pro-chymosin of crude extract (pH 2.6)
C. Soaking in solution containing 6% NaCl plus 25% boric acid for 3--5 days at 10$^\circ$C
D. Clarification, filtration and standardization (activity, pH 5--7)
E. Packaging and storage (light proof container below 5$^\circ$C)
Choose the correct answer.

• A. A, B, C, D, E
• B. A, C, B, D, E
• C. A, B, D, C, E
• D. A, C, E, B, D

Hint:

Extraction → Activation → Standardization is key in enzyme production.

Answer 1

The Correct Option is B