Thermally treated milk: Influence of pH and CaCl2 on cuartirolo cheese-making

The effect of pH (6.2-6.6) and CaCl2 addition (200 - 600 mg L-1) was studied, with the objective of improving the coagulation properties of whole milk treated under mild condition of temperature, 10 min at 73 °C. The hot wire method to monitor rennet coagulation induced through acidification with Glucono-δ-Lactone was employed. At pH 6.4 and 6.6 the coagulum of heated milk presented lower coagulation time (P<0.05), increased maximum voltage and time where they reach maximum voltage, and a decreased in whey separation, compared to those of coagulum produced by unheated milk. The selected conditions of pH 6.4 and CaCl2 added 400 mg L-1, used in the process of cuartirolo cheese proved to be the best condition to increase the yield in 8.9% on a dry basis, without loosing consumer's acceptance.