ABSTRACTEight milk‐clotting enzyme prepartations were standardized to equal clot time and used to coagulate pasteurized whole milk. Diffuse reflectance profiles were monitored for 60‐min using a fiber optic sensor sensitive to infrared light at 950 nm. ModifiedM. mieheiandM. pusillusprotease, recombinant chymosin and calf rennet produced similar profiles. Rates of increase in diffuse reflectance wereE. parasiticarecombinant chymosin>calf rennet>modifiedM. miehei, M. pusillusvar. Lindt>50:50 blend of calf rennet and bovine pepsin>unmodifiedM. miehei>pepsin. Monitoring milk coagulation as described may be useful during cheese making and allow setting optimal conditions for milk‐clotting enzyme prepara
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