EurekaMag.com logo
+ Site Statistics
References:
52,725,316
Abstracts:
28,411,598
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Investigation of rennet coagulation by membrane separation method and evaporation-produced milk protein concentrate. II. Investigation of the curd firming


Tejipar 42(3): 55-59
Investigation of rennet coagulation by membrane separation method and evaporation-produced milk protein concentrate. II. Investigation of the curd firming
Milk protein concentrates were produced using combined membrane separation procedures and evaporation method, and details of the characteristics of the rennet coagulation are given. Renneting time decreased exponentially with increase of the scale of ultrafiltration, decreased due to the effect of concentration, but was not affected by the scale of the previous diafiltration.


Accession: 002416863



Related references

Investigation of rennet coagulation by membrane separation method and evaporation-produced milk protein concentrates. 1. Investigation of coagulation time. Tejipar 42(1): 13-21, 1992

Milk skimming, heating, acidification, lysozyme, and rennet affect the pattern, repeatability, and predictability of milk coagulation properties and of curd-firming model parameters: A case study of Grana Padano. Journal of Dairy Science 98(8): 5052-5067, 2016

The effect of feeding cottonseed meal as the only concentrate on several properties of milk. 3. pH, rennet coagulation, heat coagulation and curd tension. J. Dairy Sci, 27: 287-291, 1944

The effect of feeding cottonseed meal as the only concentrate on several properties of milk III pH, rennet coagulation, heat coagulation and curd tension. Journal of Dairy Science 27(4): 287-291, 1944

Genetic analysis of rennet coagulation time, curd-firming rate, and curd firmness assessed over an extended testing period using mechanical and near-infrared instruments. Journal of Dairy Science 96(1): 50-62, 2013

The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss. Journal of Dairy Science 99(2): 1065-1082, 2016

The effect of feeding cottonseed meal as the only concentrate on several properties of milk. I. Fat, total solids and ash content. II. Nitrogen distribution. III. p H, rennet coagulation, heat coagulation and curd tension. IV. Fat constants. J. Dairy Sci, 27: 4, 275-279; 281-286; 287-291; 293-296, 1944

Rennet coagulation and curd syneresis of milk produced by cows injected with recombinant bovine somatotropin. Brief Communications of the XXIII International Dairy Congress, Montreal, October 8-12, 1990, Vol II: 365, 1990

Effect of heating the solutions of milk protein concentrate on the composition of proteins, Ca and P in a gel network after rennet and acid-rennet coagulation. Polish Journal of Food & Nutrition Sciences 12(2): 37-41, 2003

The significance of lipolysis in the curd tension and rennet coagulation of milk I The role of fat globule adsorption membrane II The effect of the addition of certain fat acids to milk. Journal of Dairy Science 24(8): 667-677, 1941