The effect of some parameters of milk protein coagulation on the transfer of a commercial enzymatic preparation to cheese grain.

The effect of coagulation conditions of raw, skimmed and pasteurized milk on the transfer of commercial enzymatic preparations (Chymogen, Fromase and Hala) to cheese grain, was studied. It was found that the transfer degree of the above preparations was dependent on some coagulation parameters such as milk acidity and temperature. The duration of cheese grain retention did not have a significant effect on the transfer of the analyzed preparations.