Control of the milk clottingenzymes utilization with the cup developed at the All Russian ResearchInstitute if Cheese and Butter Making (VNIIMS)


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Scheme for calculating (transforming) indices of the cup developed at the Institute in the quantity of milk coagulating enzyme applied for cheese produc−
tion is shown. The scheme accounts for several issues such as enzyme activity, weigh of the sample, results of the measuring, milk quantity in the vat. The figure
has also been made to simplify determination of the quantity of milk coagulating
enzyme.

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