+ Site Statistics
+ 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

Physicochemical study of milk. II. Coagulation of milk and its components. (B) Coagulation of milk with rennet

, : Physicochemical study of milk. II. Coagulation of milk and its components. (B) Coagulation of milk with rennet. Lait, 28: 277, 365-400

The phenomenon of rennet coagulation is again examined in great detail. The various well known effects of temperature, dilution of milk or rennet, and character of the milk, are illustrated by data supplied by the author. Returning again to the coagulation of milk by reagents, the author concludes that zones of stability alternate with labile zones, the controlling factor being pH.

Accession: 013790182

Submit PDF Full Text: Here

Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:

Related references

Feagan, J.T.; Bailey, L.F.; Hehir, A.F.; McLean, D.M.; Ellis, N.J.S., 1972: Coagulation of milk proteins. I. Effect of genetic variants of milk proteins on rennet coagulation and heat stability of normal milk. Milk samples from mastitis-free quarters of 70 cows in a herd were types for genetic variants of alpha s1-, beta - and kappa -caseins and beta -lactoglobulin using starch gel electrophoresis; purified beta -lactoglobulin A, B and C variants were a...

Lodes, A.; Buchberger, J.; Krause, I.; Aumann, J.; Klostermeyer, H., 1996: The influence of genetic variants of milk proteins on the compositional and technological properties of milk. 2. Rennet coagulation time and firmness of the rennet curd. 870 milk samples of different genetic variants of milk proteins were analysed for rennet coagulation time (RCT) and curd firmness (AR-value) using a gelograph. Natural variations in milk composition and differences in the pH-value and milk protein...

Alais, C.; Mocquot, G.; Nitschmann, H.; Zahler, P., 1953: Rennet and its effect on casein in milk. VII. The splitting of non-protein nitrogen from casein by rennet, and its relation to the primary reaction in rennet coagulation of milk. Separated milk was treated with Hansen's rennet preparation and solutions of crystalline rennet at such concentrations that the coagulation of the milk proceeded slowly. Changes brought about by the rennet were studied by determining at inter...

Tsidel' kovskaya, V.T.; Bogdanova, E.A.; Volkova, N.B., 1979: Effect of milk coagulation temperature and milk throughput on losses of solids and fat in whey during tvorog manufacture by continuous coagulation of milk proteins. Relationships between milk throughput in a continuous tvorog production line in the 1700-2500 l/h range and of coagulation temp. in the 28-39 deg C range with DM and fat losses in whey during separation in a drum-type unit are graphically presente...

Hostettler, H.; Ruegger, H.R., 1950: Experiments on the rennet coagulation of acid casein with special reference to the rennet coagulation of milk. The rennet coagulation of milk and sodium caseinate solution was studied using a variety of viscometric methods for the determination of coagulation time. The influence of pH and Ca salts on both rennet coagulation and the composition of the coagu...

Lopez Lozano, M., 1971: Bacteriological study of milk submitted to the milk fermentation, milk coagulation and milk agar tests. I. The diluents. Of the various saline and buffer solutions and distilled water, tested as diluents for these 3 tests, a buffer (pH 7.2) containing 0.1M citric acid arid 0.2M disodium phosphate, was found to give the best results.

Metwalli, N.H.; Shalabi, S.I.; Zahran, A.S.; E.D.merdash, O., 1982: The use of soybean milk in soft cheese making. I. Effect of soybean milk on rennet coagulation property of milk. Soya milks were prepared by aqueous extraction of (i) soaked and dehulled beans or (ii) soya flour, and compared with (iii) a 1:1 mixture of cows' and buffaloes' milk. Acidity, pH and protein % were similar in all 3 milks but TS, fat, ca...

Mehaia, M.A.; E.K.adragy, S.M., 1998: Physicochemical characteristics and rennet coagulation time of ultrafiltered goat milk. Goat skim milk was concentrated by ultrafiltration (UF) to volume concentration ratios (VCR) of 2, 3 4 and 5. Gross composition, titratable acidity, pH, nitrogen distribution, percentage retention and recovery of components and rennet coagulation...

Krechman, N.I.; Tabachnikov, V.P., 1978: Effect of physicochemical characteristics of vacuum-treated milk on rennet coagulation. Milk pasteurized at 72 deg C (titratable acidity, 18.23 deg T) was vacuum-treated at 2.7-5.3 kPa for 10, 20, 30 or 40 min and the removed gases were entrapped and determined by GLC. Irrespective of milk acidity, 20% O2 and 70% N2 were removed from...

Lucey, J.A.; Fox, P.F., 1992: Rennet coagulation properties of late-lactation milk: effect of pH adjustment, addition of CaCl2, variation in rennet level and blending with mid-lactation milk. The rennet coagulation properties of 2 late-lactation milks, from early and late spring-calving herds, and a mid-lactation milk were compared using a Formagraph. The composition and rennet coagulation properties of the late-lactation milks were di...