Hostname: page-component-cd9895bd7-p9bg8 Total loading time: 0 Render date: 2024-12-31T19:16:21.809Z Has data issue: false hasContentIssue false
  • English
  • Français

Influence of pH on the rennet coagulation of milk

Published online by Cambridge University Press:  01 June 2009

Samweul I Shalabi  and
Patrick F Fox
Samweul I Shalabi
Affiliation:
Department of Dairy and Food Chemistry, University Colleg, Cork, Irish Republic
Patrick F Fox
Affiliation:
Department of Dairy and Food Chemistry, University Colleg, Cork, Irish Republic
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Short Communications
Information
Journal of Dairy Research , Volume 49 , Issue 1 , February 1982 , pp. 153 - 157
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Ernstrom, C. A. 1961 Milk clotting activity of pepsin and rennin. Milk Products Journal 52 (5) 8–9 33Google Scholar
Fiske, C. H. & Subbarow, Y. 1925 The colorimetric determination of phosphorus. Journal of Biological Chemistry 66 375–400CrossRefGoogle Scholar
Fox, P. F. 1969 Milk-clotting and proteolytic activities of rennet, and bovine pepsin and porcine pepsin. Journal of Dairy Research 36 427–433CrossRefGoogle Scholar
Green, M. L. 1972 On the mechanism of milk clotting by rennin. Journal of Dairy Research 39 55–63CrossRefGoogle Scholar
Humme, H. E. 1972 The optimum pH for the limited specific proteolysis of K-casein by rennin (primary phase of milk clotting). Netherlands Milk & Dairy Journal 26 180–185Google Scholar
Kowalohyk, A. W. & Olson, N. F. 1977 Effects of pH and temperature on the secondary phase of milk clotting by rennet. Journal of Dairy Science 60 1256–1259CrossRefGoogle Scholar
McGann, T. C. A. & Pyne, G. T. 1960 The colloidal phosphate of milk. III. Nature of its association with casein. Journal of Dairy Research 27 403–417CrossRefGoogle Scholar
O'Leary, P. A. & Fox, P. F. 1973 Ovine pepsin: suitability as a rennet substitute. Irish Journal of Agricultural Research 12 267–272Google Scholar
Pearce, K. N. 1976 Moving boundary electrophoresis of native and rennet-treated casein micelles. Journal of Dairy Research 43 27–36CrossRefGoogle Scholar
Pyne, G. T. 1955 The chemistry of casein: a review of the literature. Dairy Science Abstracts 17 531–554Google Scholar
Pyne, G. T. & Mcgann, T. C. A. 1960 The colloidal phosphate of milk. II. Influence of citrate. Journal of Dairy Research 27 9–17CrossRefGoogle Scholar
Pyne, G. T. & Mcgann, T. C. A. 1962 The influence of the colloidal phosphate of milk on the rennet coagulation. 16th International Dairy Congress, Copenhagen B 611–616Google Scholar
Tsugo, T. & Yamauchi, K. 1959 Comparison of clotting action of various milk coagulating enzymes. 1. Comparison of factors affecting clotting time of milk. 15th International Dairy Congress, London 2 636–642Google Scholar