Abstract Volume:6 Issue-9 Year-2018 Original Research Articles
|Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
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The aim of the present study was to evaluate the possibility for modelling milk coagulation kinetics using enzymes with different concentrations. Buffalo milk coagulation properties were evaluated in 420 milk samples. Five enzymes were tested/MAXIREN 600, FROMASE 750, MAHIREN XDS, MAXIREN 180 and MAXIREN PREM P/, each with 4 concentrations along with one control group with standard chymosin recommended from the manufacturer. The analyses were performed by means of a biosensor – mechanical lactodynamograph (Polo Trade – Computerized Renneting Meter). The statistical analysis was done by Principal Component Analysis/РСА. Curd firmness of buffalo milk could be predicted with very high reliability through the other tested milk coagulation parameters. This allows for increasing the accuracy of measuring a30 regardless of rennet coagulation time and curd firming time values. The established values in our opinion support the thesis about the specific effect of enzymes on buffalo milk despite their concentration. The enzyme MAXIREN PREMP that satisfied at the highest extent our preliminary expectations for curd firmness exhibited the lowest negative values with respect to factor 1 and high positive ones with respect to factor 2. This enzyme also showed the shortest rennet coagulation time, the earliest curd firming time and high curd firmness.
How to cite this article:Yordan Karacheviev, Teodora Angelova, Daniela Yordanova and Vladimir Karabashev. 2018. Modelling of Buffalo Milk Coagulation Kinetics after Addition of Enzymes at Different Concentrations by Means of Mechanical Lactodynamography.Int.J.Curr.Res.Aca.Rev. 6(9): 1-11