摘要：Raw milk was refrigerated at 4 °C for 3 days in laboratory in the usual way of collection and transportation to dairy store (after keeping 3, 8, 12 and 24 hours at 20 °C). Technological characteristics of milk in these conditions of refrigeration were estimated on the basis of: rennet provoked coagulation time of milk, curds amount, whey amount, and water content in the curds. Sensitivity to rennet is dependent on the way of refrigeration and natural characteristics of milk remain the same for the longest period of time if the milk is refrigerated up to 8 hours after milking at 4 °C and is kept at this temperature up to 24 hours. Refrigerated milk is the techologically treated milk.
关键词：quality of milk; cheese production; milk collection
