Section 1
Chapter 950

Physical properties of milk and milk products. II. Effects of calcium and casein micelle on hardness, breaking energy and elastic modulus of rennet curd prepared from milk heated at high temperature

Ohashi, T.; Haga, S.; Yamauchi, K.; Fujino, H.; Olson, N.F.

Journal of Japanese Society of Food Science and Technology 26(11): 480-486


ISSN/ISBN: 0029-0394
Accession: 000949539

Skim milk separated from cows' bulk milk from a district in Miyazaki Prefecture was heated at 85 deg C for 5 min and then immediately flash heated at 135 deg C. Effects of Ca and casein micelles on the physical properties (hardness, breaking energy and elastic modulus) of rennet curd prepared from this milk was investigated using a rheometer.

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