id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-314	DABIJA, Adriana; SION, Iuliana	ASPECTS CONCERNING COAGULATION ENZYMES AND DIFFERENT INDUCING PARAMETERS FOR MILK CURDLING PROCESS	2017	6	.pdf	application/pdf	2560	112	47	The conclusions from this study can be synthesized as: - coagulation power depends on rennet type, so that microbial origin rennet is more powerful than one of animal origin; - the most important aspects for coagulation process are temperature of the milk and the rennet quantity; - as the rennet quantity increase as long the time for coagulation decrease; - if we didn’t respect the optimal temperature with rennet type, it could vary the starting moment for coagulation process; It has been determined the coagulation capacity for three kinds of coagulation enzymes and also the influence of rennet quantity and coagulation temperature about milk coagulation. Milk coagulation properties could vary greatly among animal species (cattle, buffalo, heep, and goat), among breeds within species, and among individuals.	cache/fens-314.pdf	txt/fens-314.txt