FUNCTIONS OF ADDED CALCIUM IN ACID MILK COAGULATION

Changes in calcium solubilization and rennet reaction rate were invest igated after the addition of calcium (6.25 mM) to reconstituted milk. Analysis of soluble and ionic calcium showed that distribution of adde d calcium was very fast (60 and 25 min, respectively), and that micell es of enriched milk remained more mineralized at pH 6.70 to 5.00. In t he presence of sufficient amounts of rennet and hydrogen ions, kappa-c asein hydrolysis and aggregation rates were increased by addition of c alcium. The calcium supplement led to extended maintenance of the mice llar structure and to a more easily drained curd. Thus, it could be us ed advantageously for lactic acid cheese making.