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Effect of free fat acids of milk fat on curd tension of milk. Relation to milk esterase, temperature, use of CaCl2, kind of fat acid, milk lipase and churning



Effect of free fat acids of milk fat on curd tension of milk. Relation to milk esterase, temperature, use of CaCl2, kind of fat acid, milk lipase and churning



Jour Dairy Sci 24(5): 429-443



Raw skim milk and whey hydrolyze diglycol laurate and diglycol oleate and other esters at 10[degree]C. Ultrafiltration removes and heat inactivates the enzymes involved. Lauric and oleic acids when liberated from their esters or when dispersed directly in milk will, under proper conditions, impair or even prevent the clotting by rennet, especially if the milk containing the free acids has been aged at low temp. Capric acid was the only other common fat acid of milk found to have this effect. The milk clotting must be done at 35[degree]C to show these effects. They are not evident if the lauric and capric acid containing milks are first heated to 40[degree]C for 1/2 hr. or more and are less evident if the milks are held at 35[degree]C for several hrs. Similar heat treatment does not completely overcome the effects of oleic acid. The addition of suitable amts. of CaCl2 in the clotting tests also completely overcomes the effects of lauric and capric acids. Lipolysis of milk fat by natural lipases of milk impairs to some extent the normal clotting by rennet but such effects were not found to be induced in the churning of cream. Lipolysis, therefore, does not seem to account for the normal low curd tension of sweet cream buttermilk.

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Accession: 013362288

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DOI: 10.3168/jds.s0022-0302(41)95428-0


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