The effect of chosen technological properties on the rennet coagulation time

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F09%3A00150297" target="_blank" >RIV/62156489:43210/09:00150297 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The effect of chosen technological properties on the rennet coagulation time
Original language description
Milk coagulation properties are an important aspect in cheese-making production, especially in those countries where dairy industry is based on traditional products and is market-oriented. Milk coagulation properties are influenced by several factors such as age of animals, stage of lactation, composition of ration, season, and breed. The aim of our experiment was evaluated the effect of chosen technological properties (active acidity -- pH, titratable acidity -- SH, quality of curd -- class, milk protein content - %, milk urea content -- mg/100 ml) on the rennet coagulation time. The object of experiment were milk from cows of Holstein cattle on the first lactation. The samples of milk were devided according to the rennet coagulation time into two groups: group I (better rennet coagulation time; to 200 s; n = 40) and group II (worse rennet coagulation time; above 200s; n = 40). There were found high significant differences (P<0.01) between group I and II in rennet coagulation time (16
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2009
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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