Hostname: page-component-586b7cd67f-r5fsc Total loading time: 0 Render date: 2024-11-26T19:50:30.705Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

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

Ashworth, U. S. & Nebe, J. 1960 The effect of pH and concentration of soluble calcium on rennet curd tension. Journal of Dairy Science 43 856Google Scholar
Bachman, S., Klimczak, B. & Gasyna, Z. 1978 Non-destructive viseometric studies of enzymic milk coagulation. II. The secondary phase of milk coagulation. Acta Alimentaria Polonica 4 239–246Google Scholar
Bachman, S., Klimczak, B. & Gasyna, Z. 1980 Non-destructive viscometric studies of enzymic milk coagulation. III. The effect of pH, temperature and Ca-ions on the secondary phase of milk coagulation. Acta Alimentaria Polonica 6 135–143Google Scholar
Blattner, C. & Gallmann, P. 1980 [Comparative study of rennet coagulation of goat's and cow's milks]. Schweizerische Milchzeitung 106 277–278Google Scholar
British Standards Institution 1963 Methods for the chemical analysis of liquid milk and cream. Determination of casein nitrogen. British Standard 1741 12–13Google Scholar
Burgess, K. J. 1978 Measurement of the firmness of milk coagulum. Irish Journal of Food Science and Technology 2 129–134Google Scholar
Carić, M. 1978 Proteolytic coagulation of casein in model systems with different ion concentrations. 5th International Congress of Food Science and Technology, abstracts p. 175Google Scholar
Dalgleish, D. G. 1980 Effect of milk concentration on the rennet coagulation time. Journal of Dairy Research 47 231–235CrossRefGoogle Scholar
Dalgleish, D. G. 1981 Effect of milk concentration on the nature of curd formed during renneting–a theoretical discussion. Journal of Dairy Research 48 65–69CrossRefGoogle Scholar
El-Shibiny, S. & H., Abd El-Salam M. 1980 The role of colloidal calcium in the rennet coagulation of milk. Egyptian Journal of Dairy Science 8 35–40.Google Scholar
Flüeler, O. & Puhan, Z. 1979 [Research on slow renneting milks. III. Model experiments on role of casein and milk salts.] Schweizerische Milchwirtschaftliche Forschung 8 49–56Google Scholar
Garg, A. R. & Jain, S. C. 1980 Studies on the textural characteristics of curd. 1. Effects of time–temperature combinations for pasteurization and fat and protein content of milk. Milchwissenschaft 35 738–742Google Scholar
Garnot, P. & Corre, C. 1980 Influence of milk protein concentration on the gelling activity of chymosin and bovine pepsin. Journal of Dairy Research 47 103–111CrossRefGoogle Scholar
Garnot, P., Rank, T. C. & Olson, N. F. 1981 Influence of protein and fat contents of milk on rheological properties of gels formed by chymosin. Journal of Dairy Science (Suppl.) pp. 60–61Google Scholar
Hofi, A. A., Mahran, G. A., Abdel-Hamid, L. B., Hagrass, A. E. A. & Hammad, Y. A. 1979 Effect of some technological treatments on the curd tension of buffalo's milk. Egyptian Journal of Dairy Science 7 99–106Google Scholar
Jairam, B. T., Vijayalakshmi, B. T. & Nair, P. G. 1980 Curd tension of milk. Indian Journal of Dairy Science 33 17–20Google Scholar
Jen, J. J. & Ashworth, U. S. 1970 Factors influencing the curd tension of rennet coagulated milk. Salt balance. Journal of Dairy Science 53 1201–1206CrossRefGoogle Scholar
Kowalchyk, 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
Kowalchyk, A. W. & Olson, N. F. 1979 Milk clotting and curd firmness as affected by type of milk-clotting enzyme, calcium choride concentration and season of year. Journal of Dairy Science 62 1233–1237CrossRefGoogle Scholar
Lipatov, N. N. & Chagarovskiĭ, A. P. 1980 [Effect of concentration of casein phase of skim milk on firmness of acid/rennet coagulum.] Molochnaya Promyshlennost’ (No. 6) 41–43 47Google Scholar
Marshall, R. J., Hatfield, D. S. & Green, M. L. 1982 Assessment of two instruments for continuous measurement of the curd-firming of renneted milk. Journal of Dairy Research 49 127–135CrossRefGoogle Scholar
Napolitano, L., Conti, A., Liberatori, J., Auxilia, M. T., Bergoglio, G., Lodi, R. & Carini, S. 1980 [Nitrogen fractions and clotting properties of Piedmont and Aosta cows' milk on change of feeding.] Scienza e Tecnica Lattiero-Casearia 31 169–183Google Scholar
Nilson, K. M., Partridge, J. A. & Webster, F. W. 1979 Segregation of milk by protein content for the manufacture of Mozzarella cheese. Proceedings 1st Biennial Marschall International Cheese Conference, Madison, U.S.A. pp. 35–42Google Scholar
Olson, N. F. & Bottazzi, V. 1977 Rheology of milk gels formed by milk-clotting enzymes. Journal of Food Science 42 669–673CrossRefGoogle Scholar
Price, W. J. 1972 Analytical Atomic Absorption Spectrometry London: Heyden & Son LtdGoogle Scholar
Qvist, K. B. 1979 Reestablishment of the original rennetability of milk after cooling. 2. The effect of some additives. Milchwissenschaft 34 600–603Google Scholar
Ramet, J. P. & Weber, F. 1980 [Influence of environmental factors on the enzymic coagulation of reconstituted milk.] Lait 60 1–13CrossRefGoogle Scholar
Rao, R. V., Chopra, V. C., Stephen, J. & Bhalerao, V. R. 1964 Studies on the curd tension of milk. Journal of Food Science and Technology (Mysore) 1 19–22Google Scholar
Reuter, H., Hisserich, D. & Prokopek, D. 1981 [Study of the formal kinetics of rennet coagulation of milk concentrated by ultrafiltration.] Milchwissenschaft 36 13–18Google Scholar
Rowland, S. J. & Soulides, D. 1942 The firmness of rennet curd: its measurement and variations. Journal of Dairy Research 13 85–92CrossRefGoogle Scholar
Sanders, G. P., Matheson, K. J. & Burkey, L. A. 1936 Curd tension of milk and its relationship to firmness of curd in cheesemaking. Journal of Dairy Science 19 395–404CrossRefGoogle Scholar
Schmutz, M. & Puhan, Z. 1978 [Rennet coagulation of ultrafiltered milk.] Schweizerische Milchwirtschaftliche Forschung 7 69–72Google Scholar
Storry, J. E. & Ford, G. D. 1982 Development of coagulum firmness in renneted milk – a two phase process. Journal of Dairy Research 49 343–346CrossRefGoogle Scholar
TuszyńSKI, W., Burnett, J. & W., Scott Blair G. 1968 The effects of variations in pH, of the removal of calcium and of the addition of sulphur-bond inhibitors on the rate of setting of renneted milk. Journal of Dairy Research 35 71–83CrossRefGoogle Scholar
White, J. C. D. & Davies, D. T. 1958 The relation between the chemical composition of milk and the stability of the caseinate complex. III. Coagulation by rennet. Journal of Dairy Research 25 267–280CrossRefGoogle Scholar
Zienkiewicz-Skulmowska, T., Michalakowa, W., Michalak, W., Siuda, H., Jasińska, L. & Goszczyński, J. 1978 [Relationships between flocculation time and some properties and components of cow's milk during winte and summer feeding.] Prace i Materialy Zootechniczne (No. 16) 85–97Google Scholar