A CONTRIBUTION TO DESCRIBE THE STRUCTURE FORMATION BEHAVIOR OF MILK DURING RENNETING .2. EFFECT OF VARIOUS RENNETING CONDITIONS AND STRUCTURE FORMATION

The aim of the present study was to estimate the application of a new oscillation measurement device finline-online) and a developed calcula tion method to describe the rennet induced milk coagulation. Various c onditions of the renneting process were examined, such as temperature, pH-value, rennet. concentration, ratio of chymosin and pepsin and fat content of the milk. The model of the coagulation mechanism is transf erred to the stages of the process viscosity behaviour. The structure formation behaviour is explained in terms of rheological categories. T he calculated coefficients of each condition allow to estimate the tec hnological quality and, therefore, the control of the renneting proces s.