Cw. Lin et al., BREAKING STRESS AND SYNERESIS OF RENNIN CURDS FROM RECONSTITUTED SKIMMILK FROZEN CONCENTRATE, Journal of food science, 59(5), 1994, pp. 952-955
Skim milk was concentrated to 17-18% solid non-fat (SNF) by reverse os
mosis and then stored at -20 +/- 2 degrees C. Samples were thawed, rec
onstituted, and manufactured into rennin curds. Breaking stress and sy
neresis of curds increased with calcium or magnesium, and decreased as
pH values increased. Breaking stress and syneresis of curds prepared
from skim milk reconstituted from a frozen concentrate (SMRFC) were lo
wer than of curds from raw or heated skim milk. The formation of curds
results from a three-dimensional network of protein chain and cluster
s, and the addition of calcium chloride resulted in partial disintegra
tion of the micelle, producing larger particles. Curds from raw milk s
howed more protein aggregatiom curds from SMRFC, and also had a more o
pen matrix.