Evaluation of the coagulation activity and technological effectiveness of chymosin and microbial milk coagulants in the production of white brined cheese

White brined cheese was produced under laboratory conditions, and key technological parameters were analyzed: coagulation time, coagulum structure, cheese composition, and mineral content at 24 hours and after 45 days of ripening. Optimization of processes and quality indicators in white brined cheese production under modern conditions is sought by comparing traditional and alternative enzymes. The results show that coagulation with chymosin proceeds faster and leads to the formation of a denser coagulum with lower water content in the non-fat dry matter. Despite longer coagulation time and looser structure, microbial coagulant remains a suitable alternative, especially under specific consumer requirements or when production cost reduction is needed. The study highlights the importance of selecting an appropriate milk coagulant based on the desired technological outcomes and the target market orientation of the product.