Abstract
There are many reports on the relationship between the time necessary for clotting of milk in vitro by pepsin, papain, or rennin and the firmness of curd formed in vivo, and also on the fact that the longer this time is, the better the digestivility of the curdis.
The influence of various preparations or additives on the clotting time of dried skimmed milk solution by pepsin was investigated.
Following results were obtained:
1) clotting time was lengthened by a longer mixing or boiling time.
2) the addition of saliva to liquid milk lengthened the clotting time, the addition of salts, on the contrary, shortened, sugar did not show the decided results
