Professor of Biology and Chemistry
University of Cincinnati Clermont College
Batavia OH 45103
the ruminant stomach (labeled)
This page has been accessed times since 18 May 2007.
and extracted in acidified whey.
|1) Here is a view of the
contents of a suckling kid. The lungs and heart are in the lower
left, the stomach is in the upper
center (liver below) and the intenstines are to the right
||9) Rub the salt into the surface of the abomasum. Let it dry in a cool dry location.|
|2) Here the stomach has
dissected out of the abominal contents. The duodenum is the to
left, the pyloric region and abomasum next (lower left), the reticulum
the round structure to the
upper center, and the rumen, the large darker chamber to the
right. (Here is a labeled
view of the stomach.)
||10) The dried, salted abomasum is laid out, and 30 mL of 30 C water measured out. [Better to suspend in cold acidified whey. See below.]|
|3) The stomach chambers
opened up to show their interior traits:
abomasum: lower left.
omasum: small, center (above and R of abomasum)
reticulum: upper left
Four chambers of the ruminant stomach (labeled)
|11) Cut off a square of
about 2 cm square. (About 1 gram)
|4) Here is the interior
the rumen, the major fermenting stomach of a ruminant animal.
Note that there are thousands of villi which project in, dramatically
increasing the surface area of the rumen.
||12) Cut the piece of
abomasum into small pieces, stir into the warm water. [Probably not
necessary to cut up.]
|5) Here is the reticulum
(sold as a
delicacy in Italy and other Latin countries) as tripe. It is used
to make a delicious soup, for those who have the gumption to taste it...
||13) Let the pieces of
abomasum soak in cold acidified whey over night in the fridge.
(For instance, use the whey left from making ricotta.)
|6) This is a close up of
the omasum (lower center).
the reticulum is above, the abomasum is to the left, and a small portion of the rumen is to the right.
|14) Remove the pieces of
soaked abomasum by pouring through a sieve.
|7) Trim off all of the
stomach chambers to leave only the abomasum. Note the folds
(plica) in its inner wall.
(Note: Wolfgang Pachschwöll of Austria, (see below) says leave intact, do not wash (it removes enzymes), and blow up like a balloon to dry.)
|15) Stir the extract of
abomasum into inoculated, warmed milk (as in a basic
|8) Spread the abomasum out on a screen (stainless steel, in this case), and sprinkle salt to cover.||16) For the conditions
described here, a clean break was acheived in only one hour!
Next time, I will use only 0.5 gm of dried abomasum/ four gallons of inoculated milk.
Finally, natural rennet such as this has more enzymes than just rennin. It also is said to contain lipase which, by hydrolyzing butterfat, enhances the flavor of the cheese.