Improving Curd-Forming Properties of Homogenized Milk

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Abstract
The factors which alter the rate of rennet action and curd tension of nonhomogenized milk were found to have a similar effect on the rate of coagulation but very little or no effect on the curd tension obtained by rennet action on homogenized milk. The factors studied were, addition of CaCl2, acid, and disodium phosphate: the effect of heat; and the effect of concentration of milk solids. Practically normal curd-making properties were restored to homogenized milk by concentrating it or by adding to it low heat nonfat dry milk solids or low heat concentrated skim milk. These treatments may have practical commercial application. The data suggest that reduction of curd tension by homogenizing may be caused by adsorption of casein on the newly created fat surfaces.