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Precision conductometry in milk renneting

Published online by Cambridge University Press:  01 June 2009

Petr Dejmek
Petr Dejmek
Affiliation:
Dairy Technology, Lund University, 221 00 Lund, Sweden
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Summary

On renneting, the electrical conductivity of milk decreased as viscosity increased. The sigmoidal time course of the decrease resembled the time course of shear modulus, but was more rapid. The total amount of change was independent of the amount of rennet and proportional to milk conductivity and its casein content. The conductivity change was interpreted as a change in the way casein micelles obstructed the path of the charge-carrying ions.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 1 , February 1989 , pp. 69 - 78
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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