The aim of this work was measurement of the curd firmness prepared by different volume of rennet solution and comparison of differences of curd firmness between these volumes. Further, it was observed the influence of different volumes of rennet up to thevolume of whey release, curd firmness, dry matter of curd and dry matter of whey. The composition of milk was determined according ISO and Czech state standard. Dry matter content (%) was determined by gravimetry, in drying oven at 102 oC to constant weight (ISO 6731:2010), the protein content (%) by Kjeldahl's method (EN ISO 8968-1:2002), content of fat (%) by Gerber's acidobutyrometric method (ISO 2446:2008), content of lactose by polarimetry, titratable acidity by titration Soxhlet-Henke...
Rennet coagulation of goat milk heated to 65 degrees C/30 min (Gc), 80 degrees C/5 min (G8) and 90 d...
Homogenizing milk for cheese reduces fat losses in the whey (6, 9, 12) and decreases leakage of fat ...
This work deals with rennet. The aim was to study all the available literature on the topic of renne...
The aim of this work was measurement of the curd firmness prepared by different volume of rennet sol...
peer-reviewedThis study characterized the coagulation properties and defined the cutting window (CW;...
The topic of my diploma thesis deals with influence rennet to quality coagulation of milk. The theor...
The aim of the work was compared of two different methods (the visual method and the nephelo turbidi...
The physical character of this curd of milk is of primary importance with reference to the quality, ...
This Master thesis called Comparison of methods for measuring milk coagulation deals with a major te...
peer-reviewedBackground The rate or extent of whey expulsion or syneresis from cheese curds during ...
A comparison of rennet coagulation of milk supplemented with vacuum-condensed or ultrafiltered milk ...
This thesis examines the issue of rennets. In this work the basic structure of milk is described, t...
The aim of this work is to analyze of curd production potential technological violations and their i...
This Bachelor thesis is concerned with the rennet issue. The aim is to study available scientif-ic l...
Milk coagulation properties are used to evaluate the cheesemaking aptitude of milk samples. No inter...
Rennet coagulation of goat milk heated to 65 degrees C/30 min (Gc), 80 degrees C/5 min (G8) and 90 d...
Homogenizing milk for cheese reduces fat losses in the whey (6, 9, 12) and decreases leakage of fat ...
This work deals with rennet. The aim was to study all the available literature on the topic of renne...
The aim of this work was measurement of the curd firmness prepared by different volume of rennet sol...
peer-reviewedThis study characterized the coagulation properties and defined the cutting window (CW;...
The topic of my diploma thesis deals with influence rennet to quality coagulation of milk. The theor...
The aim of the work was compared of two different methods (the visual method and the nephelo turbidi...
The physical character of this curd of milk is of primary importance with reference to the quality, ...
This Master thesis called Comparison of methods for measuring milk coagulation deals with a major te...
peer-reviewedBackground The rate or extent of whey expulsion or syneresis from cheese curds during ...
A comparison of rennet coagulation of milk supplemented with vacuum-condensed or ultrafiltered milk ...
This thesis examines the issue of rennets. In this work the basic structure of milk is described, t...
The aim of this work is to analyze of curd production potential technological violations and their i...
This Bachelor thesis is concerned with the rennet issue. The aim is to study available scientif-ic l...
Milk coagulation properties are used to evaluate the cheesemaking aptitude of milk samples. No inter...
Rennet coagulation of goat milk heated to 65 degrees C/30 min (Gc), 80 degrees C/5 min (G8) and 90 d...
Homogenizing milk for cheese reduces fat losses in the whey (6, 9, 12) and decreases leakage of fat ...
This work deals with rennet. The aim was to study all the available literature on the topic of renne...