title: Influence of temperature and acidity of milk on the degree of transfer of coagulating preparations from milk to the cheese grain.
abstract: The effect of temperature, milk acidity and time of curd holding on the degree of passage of enzymic coagulating preparations, was studied. It was found that the degree of the passage of the examined preparations was increasing together with the rise of temperature and milk acidity. Any significant effect of the curd's holding on the quantity of the preparation in the cheese grain was not found.
authors.affiliation: Institute of Food Biotechnology, University Of Warmia and Mazury, Heewliusz Street 1, 10-759 Olsztyn, Poland.
authors.forename: A
authors.initials: A
authors.lastname: Brakoniecka
authors.forename: A
authors.initials: A
authors.lastname: Reps
authors.forename: M
authors.initials: M
authors.lastname: Krasowska
authors.forename: K
authors.initials: K
authors.lastname: Wiśniewska
mesh_terms: D000818:Animals; D001230:Aspergillus; D002611:Cheese / Q000032:analysis* / Q000382:microbiology; D005511:Food Handling / Q000379:methods*; D005525:Food-Processing Industry; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000737:chemistry / Q000201:enzymology*; D013696:Temperature; D013997:Time Factors