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

被引：11

作者：

IMAFIDON, GI

FARKYE, NY

机构：

[1] The Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, California

来源：

JOURNAL OF FOOD SCIENCE | 1993年 / 58卷 / 06期

关键词：

RENNET; MILK; COAGULATION; ALKALINIZATION; PH CYCLING;

D O I：

10.1111/j.1365-2621.1993.tb06170.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The coagulability of high-heat treated (91-degrees-C for 16 or 60 sec) milk was measured with a Formagraph. Coagulation (hysteresis) and curd formation by such milk was increased by direct acidification to pH < 6.4 before rennet addition. Coagulation properties were increased greatly when such milk was pH-cycled (i.e., acidified to pH 5.5, held overnight at 4-degrees-C, then neutralized to pH 6.2-6.4) before rennet addition.

引用

页码：1300 / 1302

页数：3

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