Effect of Sodium Chloride on the Curd Tension of Rennet-Coagulated Milk
Open Access
- 1 January 1958
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 41 (1) , 204-205
- https://doi.org/10.3168/jds.s0022-0302(58)90884-1
Abstract
Sodium chloride was shown to reduce quantitatively the curd tension of milk. The action of Streptococcus faecalis and S. lactis starters in the presence of different con-centrations of salt was studied. The results indicate that S. faecalis has a higher salt tolerance, and consequently produces a firmer curd. The curd tension has been shown to increase with increasing rennet coagulation time over a period of 45 minutes to 2 hours and 15 minutes.This publication has 7 references indexed in Scilit:
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