Open Access
Table 5.
Technological properties of milk in the production of hard cheese
| Indicator | Group | |||
|---|---|---|---|---|
| I | II | III | IV | |
| Duration of coagulation with rennet, min | 41.3±2.35 | 39.6±1.94 | 34.2±1.67* | 31.9±2.12* |
| including coagulation phase, min | 31.5±1.83 | 30.2±0.98 | 26.8±1.29 | 24.8±1.36 |
| gel formation phase, min | 9.8±0.67 | 9.4±0.82 | 7.4±0.52 | 7.1±0.48 |
| The duration of rennet processing, min | 60.8±2.98 | 58.7±3.24 | 54.6±3.01 | 53.3±2.73 |
| Dry whey waste, % | 55.3±0.69 | 54.1±0.55 | 53.4±0.46 | 51.7±0.49 |
| The ratio of fractions rennet: serum, % | 29:71 | 30:70 | 34:66 | 35:65 |
| The density of rennet, g/cm2 | 2.10±0.01 | 2.28±0.02 | 2.53±0.01 | 2.72±0.02 |
| Moisture holding ability, % | 55.8±0.34 | 57.3±0.41 | 59.9±0.27 | 61.5±0.30 |
| Consumption of whole milk per 1 kg of ripe cheese, kg | 12.2±0.43 | 11.6±0.39 | 10.8±0.31* | 10.3±0.37* |
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