Determination of Clotting Power of Milk Clotting Enzymes

Abstract

A simple objective method employing a rotational type viscometer is proposed for determination of the clotting power of milk-curdling enzymes through continuous monitoring of the viscosity of a milk-enzyme system. A characteristic viscosity vs. time pattern is a constant viscosity base line followed by a steep linear increase in viscosity when coagulation sets in. The coagulation point is defined as the intersection of the 2 straight lines of such a plot. Linear calibration curves relating enzyme concentration with coagulation point were obtained with correlation coefficients larger than .996. [This study applies to cheese manufacture.].