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Rennet coagulation of heated milk: influence of pH adjustment before or after heating

Published online by Cambridge University Press:  01 June 2009

Harjinder Singh ,
Samweul I. Shalabi ,
Patrick F. Fox ,
Albert Flynn  and
Anne Barry
Harjinder Singh
Affiliation:
Departments of Food Chemistry and Nutrition, University College, Cork, Irish Republic
Samweul I. Shalabi
Affiliation:
Departments of Food Chemistry and Nutrition, University College, Cork, Irish Republic
Patrick F. Fox
Affiliation:
Departments of Food Chemistry and Nutrition, University College, Cork, Irish Republic
Albert Flynn
Affiliation:
Departments of Nutrition, University College, Cork, Irish Republic
Anne Barry
Affiliation:
Departments of Nutrition, University College, Cork, Irish Republic
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Summary

The rennet coagulation times of infant milk formulae or fresh skim milk (milk) samples heated at temperatures in the range 70–140 °C for 1–10 min decreased on acidification, usually to pH < 6·0. Heated milk samples acidified to pH 5·5 and reneutralized to pH 6·6 retained good rennet coagulability. Acidification of such milk samples before heating also reduced the adverse effect of severe heat treatment (95 °C for 1 min) on rennet coagulation. Addition of low concentrations of CaCl2 to heated milks offset the adverse effects of heating. Acidification of heated milks increased the [Ca2+], and reneutralization of acidified milk only partly restored the [Ca2+], i.e. acidified/reneutralized milk had a higher [Ca2+] than normal milk, suggesting this as the mechanism via which acidification/neutralization improves the rennet coagulability of heated milk. Approximately 50% of the whey protein can be incorporated into rennet gels in heated milks while retaining good coagulability and curd tension; this may be a useful technique for increasing cheese yield.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 2 , May 1988 , pp. 205 - 215
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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