DRY GRANULATED MILK-CLOTTING ENZYME
The milk-clotting enzyme is a preparation of microbiological origin and is obtained from special strains of Rhizomucor miehei. The enzyme has the properties of pure chymosin, has a pronounced splitting effect on kappa-casein, which leads to good clot formation.
The maximum coagulating effect
helps to achieve high product quality and optimum yield.
The enzyme works equally well in milk
with high and low acidity.
The bacterial enzyme is suitable for the production of cheeses (hard, semi-hard, soft, semi-soft), blue cheese, feta cheese, cottage cheese.
Consumption of a milk-clotting drug
|Activity||Application||Consumption per 1 ton of raw materials|
|For cheeses and cheese||7,0 – 12,0 g|
|For cottage cheese||0,8 – 1,0 g|
The milk-clotting drug is available in hermetically sealed plastic jars. Each packaging unit of the drug is marked with: Mu/g coagulation activity, expiration date, storage conditions.
Storage of the drug is carried out at a temperature of 2 to 60C, for 3 years.
The use of a milk-clotting drug
Ø Consumption of LAKTUSYA MUCOREN 2600 dry milk-clotting preparation per 1000 kg of milk is 7.0 ÷ 12.0 g for cheese production and 0.7 ÷ 1.2 g for cottage cheese production.
Before using the enzyme for cheese production, the established norm at the rate of 7.0 ÷ 12.0 g per 1000 l of the mixture is dissolved in 1500 ÷ 2000 cm3 of drinking water, and for the production of cottage cheese – 0.7 ÷ 1.2 g per 1000 l of the mixture in 100 cm3 drinking water. For complete dissolution of the enzyme, a little water is added to the required amount and gradually mixed until a homogeneous mushy consistency. Then add the remaining amount of water and mix well. The temperature of the water for enzyme dissolution is 18 ÷ 300C. When not in use, store the enzyme solution at 2 to 6°C for 24 hours.
After adding the enzyme solution, the mixture is stirred for 2 ¸ 3 min, then the stirrers are stopped with a gradual decrease in speed to form a homogeneous clot.
Ø Before the introduction of a milk-clotting preparation, the required amount of bacterial starter, calcium chloride is added to the milk in accordance with the current instructions for the manufacture of the required type of product;
Ø The end of the coagulation process occurs within 30 ÷ 40 minutes.