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Rennet coagulation of buffalo milk as affected by some factors

โœ Scribed by El-Dien, Hala M. Fakhr

Publisher
John Wiley and Sons
Year
1994
Tongue
English
Weight
385 KB
Volume
38
Category
Article
ISSN
0027-769X

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โœฆ Synopsis

Abstract

Thrombelastograph was used to measure the rennet coagulation properties of buffalo milk. The combined effect of pH with temperature fat and protein contents, addition of whey protein concentrat (WPC) and sodium chloride on rennet coagulation (r) and clot forming (K~20~) times were evaluated. The fat content had little effect on r or K~20~ compared to pH. Increasing temperature from 30 to 40 ยฐC or the protein content of UF milk retentate from 3 to 12% decreased K~20~ and K~20~ of buffalo milk. The K~20~ was greatly affected by the replacement of casein with 10, 20, 30 and 40% WPC while r was less affected. Addition of sodium chloride (2โ€“10%) increased and K~20~ and the effect was more pronounced at low pH. The relations between the studied factors and r and K~20~ of buffalo milk were calculated and discussed.

๐Ÿ“œ SIMILAR VOLUMES

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Coagulation of buffaloe's milk and resultant Domiati cheese characteristics as affected by salting and replacement with sour cream butter milk
โœ Farag, A. A. ;Okashad, A. L. ;Emara, E. A. ๐Ÿ“‚ Article ๐Ÿ“… 1993 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 408 KB

The action of rennet on buffaloe's milk replaced by 5, 10 or 15% of sour cream butter milk salted by either 6 or 10% before renneting or after the rennet action was studied as the non protein nitrogen (NPN) content. Buffaloe's milk without replacement of butter milk was taken as a control. Results r