Journal of Agricultural and Food Chemistry · 1996 · 39 citations · 10 references
AgricultureAnimal SciencesDairy ScienceMilk ChemistryMilk CompositionMilk QualityCurd FormationHeat Treatment Of MilkMilk CoagulationMilk PhMilk ProteinsPhysicochemical Properties Of MilkEwe HealthIonic Calcium EffectsMilk Coagulation Ph DependenceMilk Coagulation Temperature DependenceMilk Heat Treatment EffectsMilk Heat-induced ChangesTemperature Effects On CoagulationTemperature Effects On Milk Ph
The effect of temperature (65−85 °C), heating time (0−35 min), pH (6.2−6.8) and CaCl 2 concentration (0−10 mM) on rennet clotting properties of ewe's milk was studied using a Formagraph apparatus. Heating at 85 °C for 35 min caused slight changes in the rennet clotting time, although β-lactoglobulin was completely denatured. The rennet clotting time decreased as the concentration of CaCl 2 increased. Rennet clotting time decreased and curd firming rate increased as pH decreased. Under the conditions of this study, Ca 2+ concentration was the most significant factor affecting rennet clotting properties of ewe milk. Keywords: Ewe milk; rennet clotting
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