INFLUENCE OF SALTING OF RECONSTITUTED MILK ON CURDLING BY RENNET

Abstract

The addition of sodium chloride to milk is traditionally used in some areas to prevent microbial and enzymatic spoilage. The effects of salting on the rheological properties of curd have been studied. An increase of the salt content from 0% to 5% induced a progressive decrease of the pH from 6.65 to 6.40 and of the luminosity from 78.23 to 75.68. Clotting and hardening times increased by up to 300%. When pH was adjusted with sodium hydroxide to 6.50 after adding salt and before adding rennet, times were increased by more than 600%.