RENNET COAGULABILITY OF HIGH-HEAT TREATED MILK INFLUENCED BY TIME OF PH ADJUSTMENT

Authors
IMAFIDON GI FARKYE NY
Citation
Gi. Imafidon et Ny. Farkye, RENNET COAGULABILITY OF HIGH-HEAT TREATED MILK INFLUENCED BY TIME OF PH ADJUSTMENT, Journal of food science, 58(6), 1993, pp. 1300-1302
Citations number
17
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
58
Issue
6
Year of publication
1993
Pages
1300 - 1302
Database
ISI
SICI code
0022-1147(1993)58:6<1300:RCOHTM>2.0.ZU;2-V
Abstract
The coagulability of high-heat treated (91-degrees-C for 16 or 60 sec) milk was measured with a Formagraph. Coagulation (hysteresis) and cur d formation by such milk was increased by direct acidification to pH < 6.4 before rennet addition. Coagulation properties were increased gre atly when such milk was pH-cycled (i.e., acidified to pH 5.5, held ove rnight at 4-degrees-C, then neutralized to pH 6.2-6.4) before rennet a ddition.