Syřidla

This work deals with rennet. The aim was to study all the available literature on the topic of rennet. History, composition of rennet, their distribution and production are described in this thesis. There are specified methods for evaluation of milk-clotting herein too. Cow's milk-clotting time was determined and quality of the resulting curd was evaluated. After that the yield of the resulting curd after one minute of dripping was evaluated. The milk used to determine of these parameters contained on average 3,67 % of fat, dry matter of these milk was 12,65 %, lactose 5,15 %, protein 3,15 %, pH 6,64, titratable acidity 6,93, calcium 1,05 g/l and the result of N-test was 1