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Effects of Time and Temperature of Holding Milk Heat-Treated at Various Temperatures upon Its Subsequent Coagulation by Rennet^*

Division of Agricultural Biochemistry, University of Minnesota, St. Paul

ABSTRACT

The author (1) has shown that artificial "milks" composed of a calcium caseinate-colloidal calcium phosphate sol exhibit a hysteresis-like effect when heat-treated and coagulated with rennet at various intervals after heating. This effect which results in a progressive loss of coagulability as the interval between heating and addition of rennet increases, has been shown by Mattick and Hallett (2) and Moir (3) to occur in natural milk. In order to obtain further data on this phenomenon in natural milk observations were made on the effects of the time and temperature of holding on the rennet coagulability of heat-treated skimmilks.

STUDIES WITH MILK PASTEURIZED BY THE HOLDING METHOD

During the entire study both the holding method and the flash pasteurization process were used. With the first method two liters of fresh skimmilk were placed in a loosely stoppered flask and rapidly heated in a water bath to 65° C., 75° C. or 85° C. and maintained at the respective temperature for 30 minutes.

^* A portion of this material was presented before the American Dairy Science Association at its annual meeting held in June, 1935, at University Farm, St. Paul, Minn. All pertinent data are available in the Division of Agricultural Biochemistry, University of Minnesota.

Published as Paper No. 1389 Journal Series, Minnesota Agricultural Experiment Station.