تعیین شرایط بهینه فعالیت لخته کنندگی مایه پنیر قارچی به روش سطح پاسخ

In this research, the effect of variable cheese making factors on rennet coagulation kinetic was studied. three coagulation parameters—lag time, coagulation rate and inflexion time (time for reaching the point of maximum coagulation rate) were evaluated as a function rennet content (0.01–0.03 g/kg), whey protein powder (0.7–2.8 %) and renneting temperature (25–45 ?c) using a response surface methodology. data analysis showed that with a decrease in whey protein concentration or with an increase in rennet content and renneting temperature, coagulation rate increased while the lag time and time at inflection point decreased. the optimum conditions of milk coagulation were: rennet content, 0.025 g/kg of milk; whey protein powder, 0.93%; and renneting temperature, 44.9 ?c. under such conditions, the predicted coagulation rate, lag time and time at inflection point were 0.0092 min-1, 1.009 min and 1.79 min, respectively. keywords: coagulation rate, whey protein, rennet, kinetic, temperature