Hostname: page-component-586b7cd67f-2brh9 Total loading time: 0 Render date: 2024-11-20T07:21:45.957Z Has data issue: false hasContentIssue false
  • English
  • Français

717. Physical changes in milk caused by the action of rennet: II. Heats of reaction

Published online by Cambridge University Press:  01 June 2009

L. W. Phipps
L. W. Phipps
Affiliation:
Physics Department, National Institute for Research in Dairying, University of Reading
Get access Rights & Permissions [Opens in a new window]

Extract

The rennet-catalysed coagulation of milk casein has been examined calorimetrically. The heat of coagulation and syneresis was found to be less than 0·1 cal.'40 ml. of milk, the limiting sensitivity of the apparatus.

Heats of reaction approaching 0·5 cal. were observed when the milk was acted upon by the enzymes trypsin and papain. It is doubtful whether, at this stage, the results can be correlated with the several phases of the reaction.

Type
Original Articles
Information
Journal of Dairy Research , Volume 25 , Issue 2 , June 1958 , pp. 304 - 306
Copyright
Copyright © Proprietors of Journal of Dairy Research 1958

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Scott Blair, G. W. & Burnett, J. (1958). J. Dairy Res. 25, 297.CrossRefGoogle Scholar
(2)Coffin, C. C. & Caule, E. J. (1950). Canad. J. Res. 28 B, 639.CrossRefGoogle Scholar
(3)Hirst, W. & Kerridge, M. (1950). J. Sci. Instrum. 27, 161.CrossRefGoogle Scholar
(4)Sturtevant, J. M. & Buzzel, A. (1951). J. Amer. chem. Soc. 73, 2454.Google Scholar
(5)Gutfreund, H. (1957). Endeavour, 16, 217.Google Scholar