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Some factors affecting the post clotting development of coagulum strength in renneted milk

Published online by Cambridge University Press:  01 June 2009

John E. Storry  and
Graeme D. Ford
John E. Storry
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9 AT, UK
Graeme D. Ford
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9 AT, UK
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Summary

Effects of pH, added Ca, rennet concentration, temperature, concentration and dilution of milk, on rennet clotting and coagulum development have been investigated. Rennet clotting time (RCT) was decreased by reduced pH, by increased temperature and by increased concentrations of rennet or added Ca. Only extremes of concentration or dilution of milk increased RCT. Strength of milk coagulum at 1 h after RCT was increased by reduction in pH and by increased concentrations of added Ca. Increased temperatures decreased coagulum strength whereas increased rennet concentrations had little effect. A curvilinear relationship between total casein concentration and coagulum strength was found for Friesian and Jersey milks. Two phases of coagulum development after clotting were observed. Changes in pH particularly affected the first phase whereas changes in temperature particularly affected the second. Effects of rennet, casein and Ca were similar for both phases.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 3 , August 1982 , pp. 469 - 477
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

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