The study of acid-rennet milk coagulation with dry nonfat milk addition
Gelatinization, curd syneresis and the whey composition during acid-rennet mix coagulation with dry nonfat milk addition has been studied. The amount of dry nonfat milk, the starter culture dose and milk clotting enzyme was varied. The duration of coagulation, the amount of the whey separated and the content of solids in the whey at different conditions of the experiment was determined. The results obtained were used for the development of new milk products