Rennet coagulation of skim milk and curd drainage:: Effect of pH, casein concentration, ionic strength and heat treatment
Rennet coagulation of skim milk and curd drainage:: Effect of pH, casein concentration, ionic strength and heat treatment
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DOI：
10.1051/lait:2000134
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发表时间：
2000-07-01
期刊：
影响因子：
--
通讯作者：
Maubois, JL
中科院分区：
文献类型：
--
作者：
Daviau, C;Famelart, MH;Maubois, JL
研究了脱脂乳pH值（6.3 ~ 6.0）、酪蛋白浓度（27 ~ 36 g . kg（-1）），与未改性乳相比离子强度降低至0.6，以及热处理对凝乳酶凝结、凝胶脱水收缩和排水的影响。使用formagglutamine和通过粘弹性测定法测量凝固，而使用离心试验研究合成。排水遵循的条件下类似的奶酪制作，使用嗜温或嗜热过程。pH和酪蛋白浓度对凝乳酶凝固、凝胶脱水和滤水的影响与文献报道的结果一致。离子强度的降低导致凝固时间和硬化时间缩短。它还导致凝胶硬度、凝胶脱水收缩、排水速率、排出乳清的最终量、固体含量和排水凝乳的硬度的增加。离子强度似乎有一个交互作用与pH值的凝聚和酪蛋白的脱水收缩和排水的浓度。这种影响的离子强度的减少进行了讨论。
The effect of the pH of skim milli (6.3 to 6.0), the casein concentration (27 to 36 g . kg(-1)), a reduction in the ionic strength to 0.6 compared to that of unmodified milk and the effect of heat treatment on rennet coagulation, gel syneresis and drainage were tested. Coagulation was measured using a formagraph and by viscoelasticimetry, while synthesis was studied using a centrifugation test. Drainage was followed under conditions similar to those of cheesemaking, using either a mesophilic or thermophilic process. The effects of pH and casein concentration on rennet coagulation, gel syneresis and drainage were in accordance with these reported in the literature. Reduction in ionic strength led to shorter coagulation time and firming time. It also led to an increase in gel firmness, gel syneresis, drainage rate, final amount of expelled whey, solids content and hardness of drained curd. Ionic strength appeared to have an interactive effect with pH on coagulation and with the concentration of casein on syneresis and drainage. This effect of the reduction in ionic strength is discussed.