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Some Observations on the Effect of Temperature of Pasteurization on the Acid Coagulation of Skimmilk^*

Department of Dairy Husbandry, West Virginia University Morgantown, W. Va.

ABSTRACT

Increasing the temperature of pasteurization of skimmilk was found to have several significant effects on its coagulation by lactic culture. The firmness of the coagulum, or the curd tension, at the time a jelly-like curd first formed, was roughly twice as great for raw skimmilk and skimmilks pasteurized at 62.8°, 68.3°, 73.9°C. as for those pasteurized at 79.4° and 85°C.

Increase in temperature of pasteurization reduced the H-ion concentration and also the amount of acid present at the time of coagulation. This decrease was slight up to 68.3°, above which the change was more marked with increasing temperature.

The time required for coagulation under uniform setting conditions was little changed by pasteurization at temperatures up to 68.3°, but was reduced materially at 73.9°C, beyond which there was little further change.

^* Published with the approval of the Director of the West Virginia Agricultural Experiment Station as Scientific Paper No. 105.