[go: up one dir, main page]

Kowalchyk et al., 1977 - Google Patents

Effects of pH and temperature on the secondary phase of milk clotting by rennet

Kowalchyk et al., 1977

View PDF
Document ID
3717723308902003678
Author
Kowalchyk A
Olson N
Publication year
Publication venue
Journal of Dairy Science

External Links

Snippet

Abstract A Brookfield LVT-Helipath Viscometer with a modified TF spindle was used to monitor the rate of increase in firmness of milk coagula formed by rennet. Varying amounts of rennet were used to give equivalent clotting times at various temperatures and pH values …
Continue reading at www.sciencedirect.com (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/052—Acidifying only by chemical or physical means
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/02—Making cheese curd
    • A23C19/05—Treating milk before coagulation; Separating whey from curd
    • A23C19/054—Treating milk before coagulation; Separating whey from curd using additives other than acidifying agents, NaCl, CaCl2, dairy products, proteins, fats, enzymes or micro-organisms

Similar Documents

Publication Publication Date Title
Kowalchyk et al. Effects of pH and temperature on the secondary phase of milk clotting by rennet
Kopelman et al. Determination of clotting power of milk clotting enzymes
Lucey Formation and physical properties of milk protein gels
Payne et al. Predicting optimal cutting time of coagulating milk using diffuse reflectance
Gunasekaran et al. Milk coagulation cut‐time determination using ultrasonics
Harwalkar et al. Comparison of centrifugation and drainage methods
Lucey et al. Effect of acidification and neutralization of milk on some physico-chemical properties of casein micelles
Biliaderis et al. Rheological and sensory properties of yogurt from skim milk and ultrafiltered retentates
Holmes et al. Distribution of milk clotting enzymes between curd and whey and their survival during Cheddar cheese making
JPH0377945B2 (en)
US4578988A (en) Method for measuring changes in a physical property of liquid and semisolid materials
Garnot et al. Influence of protein and fat contents of ultrafiltered milk on rheological properties of gels formed by chymosin
Riddell-Lawrence et al. Effect of curd firmness on stirred curd cheese yield
Parnell-Clunies et al. Gelation profiles of yogurt as affected by heat treatment of milk
Ong et al. Coagulation temperature affects the microstructure and composition of full fat Cheddar cheese
Rönnegård et al. Development and breakdown of structure in yoghurt studied by oscillatory rheological measurements
Castillo et al. Effect of protein and temperature on cutting time prediction in goats' milk using an optical reflectance sensor
Kowalchyk et al. Milk clotting and curd firmness as affected by type of milk-clotting enzyme, calcium chloride concentration, and season of year
Marshall et al. Assessment of two instruments for continuous measurement of the curd-firming of renneted milk
Dejmek Dynamic rheology of rennet curd
US4542645A (en) Apparatus and methods for measuring milk coagulation time and rigidity in the manufacture of fermented dairy products
Awad Effect of sodium chloride and pH on the rennet coagulation and gel firmness
Richardson et al. Continuous curd tension measurements during milk coagulation
Richardson et al. Instrument for measuring milk coagulation in cheese vats
McMahon et al. Milk coagulation time: linear relationship with inverse of rennet activity