METHOD OF DETERMINING OPTIMUM ADDITION AMOUNT OF MILK COAGULATING ENZYME OR ACID IN PRODUCTION OF COAGULATED MILK

摘要

PURPOSE:To determine the optimum addition amount of acid, etc., by heating an electrical conductor thermally in contact with milk by electricity, measuring a milk coagulating characteristic curve from change in temperature of the prepared conductor with time and eliminating deviation of the curve from a standard curve. CONSTITUTION:The electrical conductor 1 thermally in contact with the milk 11 is heated by electricity, a milk coagulating characteristic curve is measured from change in the temperature of electrical resistance of the conductor 1 with time and the optimum addition amount of a milk coagulating enzyme or acid is determined to eliminated deviation of the curve from a standard curve. Consequently, variability in quality of cheese, yougurt, etc., can be properly prevented, so manufacture by way of trial experiment for estimation requiring conventionally a long period of several months is not needed; measuring operation can be carried out for several hours at longest and production of high-quality cheese and yogurt can be effected in high production efficiency.