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Effect of treatment of milk with hydrogen peroxide on properties of rennet coagulum



Effect of treatment of milk with hydrogen peroxide on properties of rennet coagulum



Trudy, Litovskii Filial Vsesoyuznogo Nauchno issledovatel' skogo Instituta Maslodel' noi i Syrodel' noi Promyshlennosti 10: 97-105, 295



10% H2O2 solution was added to skim-milk samples to give H2O2 concn. of 0, 0.01, 0.015, 0.02, 0.08, 0.15, 0.3 or 0.9%, the samples were held for 30 min at 45 deg C, flash-pasteurized at 72 deg C, cooled to 20 deg C and examined. No details of renneting are given. Alcohol stability, sialic acid content, effective viscosity and diam. of casein particles were max. at 0.015% H2O2, and coagulum formation was most rapid.

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