Coagulation of homogenized milk particles by rennet
1984; Cambridge University Press; Volume: 51; Issue: 3 Linguagem: Inglês
10.1017/s0022029900023712
ISSN1469-7629
AutoresElizabeth W. Robson, Douglas G. Dalgleish,
Tópico(s)Infant Nutrition and Health
ResumoSummary 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 Ca 2+ 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.
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