Experimental studying of milk-clotting activity of fermental preparations in milk of farm animals

Authors in article give reasons for importance of research and matching of milk-clotting activity of the fermental preparations (FP) depending on a type and qualitative indexes of milk of farm animals. In researches various fermental preparations of national and foreign production are used. As milk of farm animals are researched: milk goat - five various breeds divorced in Altai and milk of cows of Simmentalsky breed, and also their mix compositions. The complex of indicators is studied: time folding; milk-clotting activity; titrable acidity; quality of clots, etc. At the same time not only the type, but also quantity of fermental preparations varied. Results of pilot studies it was processed by mathematical methods of the analysis and statistics. Based on pilot and analytical studies authors have drawn scientifically based conclusions which are used in case of development of technology of soft cheese from milk of farm animals.