HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Miller, D. Search for Related Content PubMed Articles by Miller, D.

The Determination of Curd Tension by the Use of Hydrochloric Acid-Pepsin Coagulant¹

Nutrition Laboratory, Bureau of Animal Industry, United States Department of Agriculture, Washington, D. C.

ABSTRACT

1. Excess calcium chloride as is present in the coagulant suggested by Hill which contains calcium chloride and pepsin retards coagulation and hence produces a subnormal curd tension.
   
2. Evidence indicates that a coagulant of 0.45 gram of pepsin per 100 cc. of 0.4 per cent hydrochloric acid produces a truer picture of the curd character simulating the gastric conditions than one which contains calcium chloride.
   
3. Boiling for one minute softens the curd of all milks, but not to the same degree of softness. The curd tension of the calcium chloride coagulant of boiled Jersey milk revealed only a slight softening, but did show a marked drop by the acid coagulant.
   
4. The effects of the various treatments of the milks in terms of percentage increase or decrease of the curd tensions were almost alike for the three kinds of raw whole milks when tested by the acid coagulant.
   
5. On the other hand, the calcium chloride coagulant on the same milks produced effects of a more divergent percentage increase or decrease in curd tension readings.
   

¹ The modification of the Hill Method for curd tension herein presented was the out growth of studies on goats' milk, the results of which are in progress of publication. The author is indebted to J. A. Gamble and A. K. Besley for their cooperation in making possible the study of curd tension measurement, to Paul E. Howe for encouragement and advice during the progress of the work and to N. E. Ellis under whose supervision the work was conducted.