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Physical changes in milk caused by the action of rennet: IV. Effects of varying rennet concentration and temperature.

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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Extract

1. Under carefully standardized conditions, the increase in the over-all rigidity modulus of curd when the time after rennetting is doubled, varies inversely as the cube root of the rennet concentration. The intercepts of the extrapolated setting curves on the time axis and the observed coagulation times vary inversely as the concentration.

2. With the same (normal) rennet concentration, some rheological parameters increase or decrease progressively as temperature is increased from 21° to 41° C.; others pass through maxima or minima, all between 29° and 35° C.

3. Long-term ‘creep’ experiments have been done over the above temperature range, creep and slow recovery increasing progressively with temperature. Relaxation experiments, though showing the simplest distribution of relaxation times at about 32° C., are too greatly influenced by unavoidable differences in firmness at the different temperatures for it to be possible, at this stage, to draw conclusions about their temperature dependence.

4. A comparison of some of these results with data published by a few other workers is attempted.

Type
Original Articles
Information
Journal of Dairy Research , Volume 26 , Issue 1 , February 1959 , pp. 58 - 62
Copyright
Copyright © Proprietors of Journal of Dairy Research 1959

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References

REFERENCES

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