EFFECT OF THERMAL-TREATMENT ON GOAT MILK-CLOTTING TIME

Authors
LOPEZ MB BOTET MJ HELLIN P LUNA A LAENCINA J
Citation
Mb. Lopez et al., EFFECT OF THERMAL-TREATMENT ON GOAT MILK-CLOTTING TIME, Milchwissenschaft, 50(3), 1995, pp. 126-129
Citations number
15
Categorie Soggetti
Food Science & Tenology
Journal title
Milchwissenschaft → ACNP
ISSN journal
00263788
Volume
50
Issue
3
Year of publication
1995
Pages
126 - 129
Database
ISI
SICI code
0026-3788(1995)50:3<126:EOTOGM>2.0.ZU;2-F
Abstract
The influence of the pasteurization process on the technological suita bility of Murciano Granadina goat milk was evaluated. Suitability for the coagulation process has been considered by studying the influence of heat treatment on milk clotting time. Higher values for this parame ter were observed in milks which had undergone low temperature long ti me (LTLT) treatment. Of 10 different coagulant enzymes analyzed, the m ost suitable for goat milk were the rennet with an intermediate concen tration of chymosin and kid rennet paste.