"Falta, Daniel" . "8"^^ . "rennet coagulation time; technological properties of milk"@en . "Milk coagulation properties are an important aspect in cheese-making production, especially in those countries where dairy industry is based on traditional products and is market-oriented. Milk coagulation properties are influenced by several factors such as age of animals, stage of lactation, composition of ration, season, and breed. The aim of our experiment was evaluated the effect of chosen technological properties (active acidity -- pH, titratable acidity -- SH, quality of curd -- class, milk protein content - %, milk urea content -- mg/100 ml) on the rennet coagulation time. The object of experiment were milk from cows of Holstein cattle on the first lactation. The samples of milk were devided according to the rennet coagulation time into two groups: group I (better rennet coagulation time; to 200 s; n = 40) and group II (worse rennet coagulation time; above 200s; n = 40). There were found high significant differences (P<0.01) between group I and II in rennet coagulation time (164 s; 244 s),"@en . . "Chl\u00E1dek, Gustav" . "Animal welfare, etol\u00F3gia \u00E9s tart\u00E1stechnol\u00F3gia" . . "RIV/62156489:43210/09:00150297" . . "The effect of chosen technological properties on the rennet coagulation time" . "RIV/62156489:43210/09:00150297!RIV10-MSM-43210___" . "Milk coagulation properties are an important aspect in cheese-making production, especially in those countries where dairy industry is based on traditional products and is market-oriented. Milk coagulation properties are influenced by several factors such as age of animals, stage of lactation, composition of ration, season, and breed. The aim of our experiment was evaluated the effect of chosen technological properties (active acidity -- pH, titratable acidity -- SH, quality of curd -- class, milk protein content - %, milk urea content -- mg/100 ml) on the rennet coagulation time. The object of experiment were milk from cows of Holstein cattle on the first lactation. The samples of milk were devided according to the rennet coagulation time into two groups: group I (better rennet coagulation time; to 200 s; n = 40) and group II (worse rennet coagulation time; above 200s; n = 40). There were found high significant differences (P<0.01) between group I and II in rennet coagulation time (164 s; 244 s)," . . "312034" . . . . . . "Z(MSM6215648905)" . "3"^^ . . "1786-8440" . "3"^^ . "1" . . . "The effect of chosen technological properties on the rennet coagulation time" . "The effect of chosen technological properties on the rennet coagulation time"@en . "The effect of chosen technological properties on the rennet coagulation time"@en . "Sk\u00FDpala, Martin" . "43210" . . "HU - Ma\u010Farsko" . . . . "1" . "[DDAF78E5946C]" .