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Coagulation of homogenized milk particles by rennet

Published online by Cambridge University Press:  01 June 2009

Elizabeth W. Robson  and
Douglas G. Dalgleish
Elizabeth W. Robson
Affiliation:
Hannah Research Institute, Ayr, Scotland KA6 5HL
Douglas G. Dalgleish
Affiliation:
Hannah Research Institute, Ayr, Scotland KA6 5HL
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Summary

The action of rennet on homogenized milk was studied using turbidimetric and light scattering techniques, and compared with results obtained previously for skim milk. The time required for the onset of coagulation was shorter for homogenized milk than for skim milk. The rate of coagulation of fully renneted particles increased with increasing temperature, and with increasing Ca2+ concentration, but was only slightly influenced by changes in ionic strength. The von Smoluchowski rate constant for the coagulation reaction was two orders of magnitude smaller for homogenized milk than for skim milk. Results suggest that coagulation of homogenized milk is controlled in general by the same factors as skim milk, and that the reaction may be inhibited owing to a reduction in the amount of casein available for mutual interaction, rather than to disruption of the micelles on homogenization.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 3 , August 1984 , pp. 417 - 424
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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References

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