STUDY OF MILK COAGULATION USING A BALL VISCOMETER

Abstract

The article presents the results of a study of milk coagulation using a ball viscometer. Enzymes are quite expensive and therefore their economy is an urgent problem. There is still no effective way to measure the activity of enzymes, and recently a large number of them have appeared. The required amount of enzyme per unit mass of milk depends not only on the activity of the enzyme, but also on the ability of raw milk to coagulate. Experiments on milk coagulation were carried out using the domestic enzyme preparation SG50 without the addition of calcium chloride as an activating clotting agent. The dose of the drug was varied in the range from 1 to 40 mg per 100 g of milk, the obtained dependences can be adjusted to the dose of the enzyme necessary to ensure the desired duration of the milk coagulation process and to obtain a milk clot with good structural and mechanical properties.