No CrossRef data available.
Article contents
Heavy coagulum formation in lactic casein manufacture: solids content, pH and gel strength variations through setting lactic coagulum
Published online by Cambridge University Press: 01 June 2009
Summary
Samples of lactic coagulum were obtained from various depths in a lactic casein silo. The casein content at the base of the silo was in the range 38–62 g/kg compared with 25–30 g/kg in the bulk of the silo. This layer of higher casein concentration, called heavy coagulum, was up to l m deep and appeared long before the bulk milk had fully coagulated. It had a lower pH than the bulk, e.g. pH 4·35 when the bulk pH was 5·2. The heavy coagulum layer was removed from the silo last during pump-out. A laboratory coagulation tube was designed to permit more intensive study of heavy coagulum formation. Starter bacteria levels in the heavy coagulum were 10–160 times those in the bulk. Heavy coagulum had a visibly different curd structure (a much more granular gel), produced differently shaped extrusion curves, and had a higher gel strength than coagulum from the bulk. The heavy coagulum phenomenon had many similarities to minor sludge formation in Cottage cheese manufacture.
- Type
- Original Articles
- Information
- Copyright
- Copyright © Proprietors of Journal of Dairy Research 1994
References
REFERENCES
Brooker, B. E. 1986 Electron microscopy of normal and defective cottage cheese curd. Journal of the Society of Dairy Technology 39 85–88CrossRefGoogle Scholar
Emmons, D. B. & Elliott, J. A. 1967 Effect of homogenization of skimmilk on rate of acid development, sediment formation, and quality of Cottage cheese made with agglutinating cultures. Journal of Dairy Science 50 957 (Abstr.)Google Scholar
Emmons, D. B., Elliott, J. A. & Beckett, D. C. 1963 Agglutination of starter bacteria, sludge formation, and slow acid development in Cottage cheese manufacture. Journal of Dairy Science 46 600 (Abstr.)Google Scholar
Emmons, D. B., Elliott, J. A. & Beckett, D. C. 1966 Effect of lactic-streptococcal agglutinins in milk on curd formation and manufacture of Cottage cheese. Journal of Dairy Science 49 1357–1366CrossRefGoogle Scholar
Fox, P. F. & Mulvihill, D. M. 1990 Casein. In Food Gels, pp. 121–173 (Ed. Harris, P.). London: Elsevier Applied Science PublishersCrossRefGoogle Scholar
Grandison, A. S., Brooker, B. E., Young, P., Ford, G. D. & Underwood, H. M. 1986 a Sludge formation during the manufacture of cottage cheese. Journal of the Society of Dairy Technology 39 119–123CrossRefGoogle Scholar
Grandison, A. S., Brooker, B. E., Young, P. & Wigmore, A. S. 1986 b Yield loss of cottage cheese curd due to the formation of minor sludge: the beneficial effect of homogenization. Journal of the Society of Dairy Technology 39 123–126CrossRefGoogle Scholar
Heap, H. A. & Lawrence, R. C. 1984 The development of a defined starter system for casein manufacture. New Zealand Journal of Dairy Science and Technology 19 119–123Google Scholar
Jablonka, M. S. & Munro, P. A. 1986 Development of an objective method for assessing the mechanical strength of casein curd. Journal of Dairy Research 53 61–68CrossRefGoogle Scholar
Milton, K., Hicks, C. L., O'Leary, J. & Langlois, B. E. 1990 Effect of lecithin addition and homogenization of bulk starter on agglutination. Journal of Dairy Science 73 2259–2268CrossRefGoogle Scholar
Mulvihill, D. M. 1989 Casein and casemates: manufacture. In Developments in Dairy Chemistry—4. Functional Milk Proteins, pp. 97–130 (Ed. Fox, P. F.). London: Elsevier Applied Science PublishersGoogle Scholar
Scheuble, T. L., Kondo, J. K. & Salih, M. A. 1989 Agglutination behaviour of lactic streptococci. Journal of Dairy Science 72 1103–1111CrossRefGoogle Scholar
Southward, C. R. & Walker, N. J. 1980 The manufacture and industrial use of casein. New Zealand Journal of Dairy Science and Technology 15 201–217Google Scholar