Influence of key factors on the time of initial coagulation of cow’s milk using milk-clotting enzyme of camel origin

P. Panayotov, K. Yoanidu, P. Boyanova, B. Milenk
Abstract. The process of rennet coagulation of cow’s milk, obtained using the milk-clotting enzyme of camel origin was studied. The rate of the coagulation process conducted by enzymes of various origins is also different. Coagulation process was evaluated using chymosin of camel origin. The influence of the amount of milk-clotting enzyme, the amount of calcium chloride and the active acidity (pH) of the milk on the initial coagulation time were defined by conducting a multifactorial experiment with three factors at two levels. The time of the initial coagulation of milk is determined by the use of heuristic methods. Determination of levels of variation was made on the basis of preliminary conducted experiments and in major industrial values. With the help of mathematical modeling the possibility of studying the process of rennet coagulation of milk and the mutual impact of selected technologically significant factors was established. As a result of analyzing the data obtained, very strong influence of active acidity (pH), strong effect of the amount of milk-clotting enzyme and moderate influence of the amount of CaCl on the time of initial coagulation of cow’s milk were established. The values obtained allow for analysis, as well as to 2 predict the course of rennet coagulation of cow’s milk carried by chymosin of camel origin.

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