Influence of temperature and acidity of milk on the degree of transfer of coagulating preparations from milk to the cheese grain.

Abstract

The effect of temperature, milk acidity and time of curd holding on the degree of passage of enzymic coagulating preparations, was studied. It was found that the degree of the passage of the examined preparations was increasing together with the rise of temperature and milk acidity. Any significant effect of the curd's holding on the quantity of the preparation in the cheese grain was not found.

Cite this paper

@article{Brakoniecka2001InfluenceOT, title={Influence of temperature and acidity of milk on the degree of transfer of coagulating preparations from milk to the cheese grain.}, author={A Brakoniecka and A Reps and Monika Krasowska and Klaudia Wiśniewska}, journal={Mededelingen}, year={2001}, volume={66 3b}, pages={593-6} }