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The effects of variations in pH, of the removal of calcium and of the addition of sulphur-bond inhibitors on the rate of setting of renneted milk

Published online by Cambridge University Press:  01 June 2009

W. Tuszyński ,
J. Burnett  and
G. W. Scott Blair
W. Tuszyński
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
J. Burnett
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
G. W. Scott Blair
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

The rate of increase of the complex rigidity modulus of renneted skimmilk was measured, both in a modified form of the torsiometer previously described and in the thrombelastograph, an instrument designed for the study of blood coagulation. Milk diluted with water was also tested.

The effect of holding the milk is to slow down the process of coagulation without affecting the ‘coagulation time’ (i.e. its starting time). In undiluted milk a fall in pH from 6.66 to 6.18 does not affect maximum firmness but a later softening of the curd is accentuated in diluted and undiluted milk. Again, the coagulation time is not affected but the rate of firming up is reduced. Potassium oxalate, used to reduce the calcium content, shows similar effects.

N-Ethyl maleimide, a reagent specific for sulphydryl groups, had no effect on undiluted milk; but with dilute milk, at a pH of about 6·0, there was a decrease in maximum firmness and there were also differences in the later softening of the curd.

The significance of these effects on bonds formed during postenzymic coagulation is discussed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 35 , Issue 1 , February 1968 , pp. 71 - 83
Copyright
Copyright © Proprietors of Journal of Dairy Research 1968

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