Daily Archives: March 4, 2010

Rennet test (kazeinowa) aims to determine the ability of milk to clot under the influence of rennet and to learn about the firmness and contractility of the curd. Its implementation is as follows: 50 cm3 of milk is heated to 35 ° C and seasoned 1 cm3 rennet with a capacity of 1:100. Such a rennet … read on

Bacteriological characteristics of fermentation tests according to Dueggele.
Plane type. Low-microbial milk, Streptococcus lactis, coli-aerogenes, ziarniaki.
Type gl. Streptococcus lactis and cocci are predominant, butyric acid candies, coli-aerogenes, flurescens.
Typ s. Streptococcus lactis in larger amounts, bakterie wzdymające i ziarniaki.… read on

One of the most important practical trials in cheese making is the fermentation test, which to some extent allows to easily assess the suitability of milk for processing by indicating, which microorganisms have an advantage in milk and what will be the approximate course of cheese fermentation. Although hers … read on