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Correction of enzyme coagulation of refrigerated reconstituted dried skim milk by addition of calcium chloride



Correction of enzyme coagulation of refrigerated reconstituted dried skim milk by addition of calcium chloride



Milchwissenschaft 36(3): 143-146



A low-heat dried skim milk was reconstituted at 50 deg C and then cooled rapidly to 4 deg C and stored at that temp. for 24 or 48 h. After warming to 35 deg C, CaCl2.2H2O was added at 5-25 g/100 kg milk. Rennet was then added 1, 30, 60, 90 or 120 min later. Holding milk at 4 deg C for 24 and 48 h increased the rennet coagulation time by 25 and 33% resp. and increased the soluble Ca content by 10 and 15%.

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Accession: 000848728

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