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Article: Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk
- Article from:
- Journal of Dairy Science
- Article date:
- June 1, 2007
- Author:
CopyrightCopyright American Dairy Science Association Jun 2007. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Rennet-induced gels were made from milk acidified to various pH values or milk at pH 6.0 that had added EDTA. The objective was to examine the effect of removing insoluble Ca (INS Ca) from casein micelles (CM) on rennet gelation properties. For the pH trial, diluted lactic acid was added to reconstituted skim milk to decrease the pH to 6.4, 6.0, 5.8, 5.6, and 5.4. For the EDTA trial, EDTA was slowly added (0, 2, 4, and 6 mM) to reconstituted skim milk, and the final pH values were subsequently adjusted to pH 6.0. Dynamic low amplitude oscillatory rheology was used to monitor gel development. The Ca content of CM and rennet wheys made from these milks was measured using inductively ...