LIQUOR SERIPARUS

LIQUOR SERIPARUS, essence for preparing sweet whey (Labessenz, Liquid Rennet), an extract obtained from calf rennet; contains the enzyme chymosin, which from milk at 40° precipitates casein. Preparation: 10 weight parts of rennet, washed with water, are crushed and poured with a solution of 3 weight parts NaCl and 2 weight parts boric acid in 50 weight parts water; then 10 weight parts of 90% alcohol are added and the mixture is macerated, shaking occasionally, for 8 days at 15-20°. The tincture is filtered and after sedimentation is filtered again. A clear yellowish liquid of weakly acidic reaction; stored in well-corked bottles filled to the top, in a dark place. For preparing sweet whey, 1 weight part of essence is taken for 200-300 weight parts of milk or one teaspoon per 1/2 liter of milk and heated to 30-40°. L. s. was adopted as a supplement to the V German pharmacopoeia. Edition Ph IV indicates the method of preparing this essence or rennet solution. Rennet is necessary in cheese making, where a considerable amount of powdered enzyme prepared from rennet is consumed (according to Inikhov).