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. Coagula

P. Panayotov, K. Yoanidu, P. Boyanova, B. Milenkov Abstract. A study of rennet coagulation of cow’s milk was conducted using chymosin of microbial and camel origin in the range 10 to 60 cm3.10-2 dm-3 with an equivalent activity to 1:50000. As a control calf chymosin was used. Th