STUDY OF THE STRAIN OF DISPLACEMENT VARIATION DURING THE COMPACTION OF RENNET GEL OBTAINED BY VARIOUS MILK-CLOTTING ENZYMES

The variation in the rate of formation of rennet gel depending on the use of different types of milk-clotting enzymes for a set time was studied. The intensity of development of the phases for the research process was determinate by the specificity and activity of coagulants. It was found that the strain of displacement was directly related with the time for the gel formation and also with the types of rennet enzymes used for its preparation. The study was conducted with the amounts of rennet enzyme from 10 to 60 cm3 x10-2dm-3 and the strain of displacement of the gel changes as values for a period of 90 min. The data obtained from the measuring instrument for the strain of displacement using milk-clotting enzyme with camel origin was in the range of 7,2x.10-6 ÷ 1,3x10-5. It was determined that under the similar conditions after 30 min there were no significant changes, these results demonstrate the ability of this enzyme to finalize the process more quickly. Using the enzyme of microbial origin, the values derived for the strain of displacement are ? = 3,4x10-6 after 30 min of the experiment and ? = 1,20x10-5 at the end of the conducted experiment. The use of this milk coagulant indicates significant changes in the strain of displacement at the initial stage of formation of the gel. It was recorded that differences were reduced as the experiment progresses. The data obtained from the penetrometric study were processed statistically and the results can be apply in laboratory and manufacturing practices using the chymosin of microbial origin and camel chymosin obtained by fermentation.