Enzymic Milk Coagulation: Role of Equations Involving Coagulation Time and Curd Firmness in Describing Coagulation

Digitized curd firmness data were fitted to an exponential equation by a nonlinear, least squares regression computer program. Solutions were obtained for actual coagulation time, curd firming rate, and theoretical maximum firmness. Actual coagulation time occurred before an increase in firmness was detectable and coincided with the inflection point of apparent absorbance changes of coagulating milk.