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A simple method for detecting an early stage in coagulation of rennetted milk

Published online by Cambridge University Press:  01 June 2009

G. W. Scott Blair  and
J. Burnett
G. W. Scott Blair
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
J. Burnett
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading
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Summary

An apparatus is described which measures at 10—15 sec intervals the viscosity of rennetted milk taken from a cheese vat. The first signs of an increase in this viscosity mark what is at present the earliest measurable stage in the process of coagulation. Coagulation times so determined agreed fairly closely with the observations of a skilled cheese-maker and, for a given milk, were inversely proportional to rennet concentration over quite a wide range. Clotting times obtained by the method of Berridge (1952) for standardizing rennets came 2 or 3 min after those determined by the new method and were linearly related but not proportional to inverse rennet concentration.

Type
Original Articles
Information
Journal of Dairy Research , Volume 30 , Issue 3 , October 1963 , pp. 383 - 390
Copyright
Copyright © Proprietors of Journal of Dairy Research 1963

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References

REFERENCES

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