METHOD OF PRODUCTION OF SUBSTRATUM FOR STANDARDIZATION OF MILK-COAGULATING ACTIVITY OF FERMENTS FOR CHEESE-MAKING

摘要

FIELD: subbranch of dairy and meat industry producing and using ferment preparations. SUBSTANCE: regulation of substratum properties due to introduction of chemical regulators and check-up are accomplished according to the milk-coagulating activity by standard samples of ferments, whose activity is preset irrespective of the properties of active ferment in each sample. EFFECT: creation of substratum making it possible to provide harmony, enhance accuracy and reliability of measurements of activity of milk- coagulating ferments.