Effects of milk coagulating preparations of animal origin on ripening and quality of bryndza


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Results of the study of ripening process of bryndza manufactured with different domestic milk coagulating enzymes preparations, in brine and in the polymer packs under vacuum are given. Analysis of the results received due to organoleptic evaluation had shown that the best products had been obtained with application of rennets and rennet-chiken preparations. After storing for 30 days the products had been already characterized by sour milk, cheesy taste and aroma and rather dense, a bit crush consistency that is characteristic for bryndza.

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