Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XIX
Written by Petyr PANAYOTOV, Katya YOANIDU, Petya BOYANOVA
The kinetics of enzymatic coagulation of cow’s milk was monitored by automated optical device. The optical method used for analysis and control of the coagulation process is non-destructive, which creates prerequisites for accurate analysis and forecasting process together with the applied numerical differentiation of the results obtained. The use of the optical device is determined by the relative change (%) of the intensity of light permeate flow during the process. In cheese production, the process of the specific enzymatic coagulation of milk begins at temperatures below 20°C. Under these conditions, the coagulation occurs only in the enzymatic phase. In order to achieve the necessary energy levels to continue the process during the remaining phases, an increasing of the temperatures up to 35÷38°C was made. The milk coagulants used in the experiment were: calf chymosin, microbial and camel enzyme, in quantities 30 cm3.10- 2.dm-3, with enzyme activity reduced to 1:10000. Practical implementation of the optical method and device results in refinement of the technological process for production of cheeses, facilitating the examination and the control of the process of enzymatic coagulation, leading to improved quality and typification of the final product.
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