METHOD FOR QUANTITATIVE DETERMINATION OF MILK-SET FERMENTED PREPARATION FOR SETTING MILK FOR PREPARING CHEESE AND OTHER MILK PRODUCTS Russian patent published in 1997 - IPC

FIELD: dairy industry for preparing cheese. SUBSTANCE: method involves preparing solution of milk-set fermented preparation and heating the milk mixture up to temperature of setting. Sour and calcium chloride are added in milk mixture and after it analyzed sample is taken. Solution of milk-set fermented preparation is added into sample and held up to forming of clot. Quantity of preparation added to 100 l of milk mixture is calculated by formula: P = 100/K_E • τ_cl, where K_E is index of rennet curdling expressed by ratio of speed constant of gel-forming process to concentration of fermented preparation, l/g • min; τ_cl is required duration for clot forming of milk mixture, min. Index of rennet curdling is determined by formula K_E = 5,6/, where experimentally measurable duration of clot forming in analyzed sample from moment of introducing ferment up to clot readiness for cutting, min. EFFECT: higher efficiency.