RENNETABILITY OF MILK CONTAINING DIFFERENT HEAT-DENATURED WHEY-PROTEIN

Whole milk was heated at 80 degrees C for 2,3,5 and 9 min to denature whey proteins to a denaturation degree (DD) of about 20, 30, 50 and 90 %, referred to beta-lactoglobulin and alpha-lactalbumin (high heated milk = HHM). Milk was also heated at 90 degrees C for 6 min for a high denaturation degree. This milk was then mixed with raw milk in the ra tio of 20:80, 30:70, 80:20 and 100:0 (high heated mixed milk = HHMM) a nd thermized. The rennet coagulation times for HHM and HHMM were diffe rent but no definite trends in the differences were noticed. A higher gel trength was observed in HHM compared to HHMM, syneresis was the sa me in HHMM and HHM.