SOLVATION OF RENNET CURD FROM HIGH-HEAT-TREATED MILK INFLUENCED BY ACID TYPE AND PH

Mean solvation of caseins in unheated milk was 2.29 g of H2O/g of dry matter. Mean solvation of casein-whey protein complex in high-heat-tre ated (85 degrees C for 10 min) milk was 3.44 g of H2O/g of dry matter. Rennet treatment of heated or unheated milk reduced curd solvation, r espectively, to 2.64 and 0.78 g of H2O/g of dry matter. Curd solvation decreased with milk pH and was dependent on the acid type used in aci dification of the milk. Mean curd solvation, in decreasing order, resu lting from acid type used was acetic = hydrochloric > phosphoric > lac tic acids.