Buffer, Lactic Fermentation, and Rennet Coagulation Properties of Skim Milk Retentates Produced by Ultrafiltration
Open Access
- 1 February 1979
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 62 (2) , 204-207
- https://doi.org/10.3168/jds.s0022-0302(79)83227-0
Abstract
The buffer, lactic fermentation potential and rennet coagulation of direct ultrafiltration retentates of skim milk were studied. Retentates concerned 5 fold (18.5% total solids) and acidified directly or through a lactic acid fermentation displayed a dB/dpH value at pH 5.1 7 times greater than original skim milk. The buffering capabilities rose exponentially with increasing total solids. Rennet-coagulation behavior of ultrafiltration retentate was similar to that of milk. Successive reductions of 50% in rennet extended coagulation time by a factor of 1.9 .+-. .05.This publication has 10 references indexed in Scilit:
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