Effects of pH and Temperature on the Secondary Phase of Milk Clotting by Rennet
Open Access
- 1 August 1977
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 60 (8) , 1256-1259
- https://doi.org/10.3168/jds.s0022-0302(77)84019-8
Abstract
A Brookfield LVT-Helipath Viscometer with a modified TF spindle was used to monitor rate of increase in firmness of milk coagula formed by rennet. Varying amounts of rennet were used to give equivalent clotting times at various temperatures and pH values. Reducing pH from 6.8 to 6.3 caused slight increases in rates of increase of coagulum firmness after clotting. Increasing temperature from 31-40.degree. C had much greater effects on firming rates.This publication has 4 references indexed in Scilit:
- On the mechanism of milk clotting by renninJournal of Dairy Research, 1972
- Continuous Curd Tension Measurements During Milk CoagulationJournal of Dairy Science, 1971
- 488. An improved method of observing the clotting of milk containing renninJournal of Dairy Research, 1952
- The Relation of Mastitis to Rennet Coagulability and Curd Strength of MilkJournal of Dairy Science, 1935