FACTORS AFFECTING THE RENNET CLOTTING PROPERTIES OF EWES MILK

The effect of temperature (65-85 degrees C), heating time (0-35 min), pH (6.2-6.8) and CaCl2 concentration (0-10 mM) on rennet clotting prop erties of ewe's milk was studied using a Formagraph apparatus. Heating at 85 degrees C for 35 min caused slight changes in the rennet clotti ng time, although beta-lactoglobulin was completely denatured. The ren net clotting time decreased as the concentration of CaCl2 increased. R ennet clotting time decreased and curd fuming rate increased as pH dec reased. Under the conditions of this study, Ca2+ concentration was the most significant factor affecting rennet clotting properties of ewe m ilk.