Physical properties and syneresis of rennet curd from mixture systems of unheated skim milk with reconstituted milk prepared from high-temperature heated dried skim milk

Ohashi, T.; Nagai, S.; Yamauchi, K.; Harada, H.; Fujino, H.

Japanese Journal of Dairy and Food Science 38(5): 217-223

1989


ISSN/ISBN: 0385-0218
Accession: 001909463

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Abstract
In order to use high-temp. heated milk for cheesemaking, the physical properties and syneresis of rennet curd from mixture systems of unheated skim milk with reconstituted milk prepared from high-temp. heated dried skim milk were investigated. The results obtained were as follows. 1. Using Ca-added (80 mg/100 ml) and unheated skim milk ratio [USR, (unheated skim milk):(unheated skim milk + reconstituted milk from high-temp. heated dried skim milk)]-adjusted (0.1-0.9) mixture systems, it could be seen that the properties of milk rennet curd were improved with increasing USR, reaching desirable curdling at USR of 0.3 or 0.4. 2. When mixture system was adjusted to 0.5 USR and 30 or 40 mg Ca/100 ml added, milk rennet curd was adequately improved. Furthermore, a USR 0.6 or 0.7-adjusted mixture system formed a satisfactory curd on the addition of 20 or 30 mg Ca/100 ml. 3. On the statistical analysis, standardized partial regression coeff. of the physical properties and syneresis of mixture system rennet curd had high values for unheated casein N, pH and total P resp. Concerning the effects of main milk constituents on the rennet curd of mixture systems, the range in the ratios of contribution was approx. 88 to 94%.