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Soft Curd Milk^*

A Critical Review of the Literature

The Pennsylvania Agricultural Experiment Station, Department of Dairy Husbandry

ABSTRACT

When milk from individual cows is coagulated with rennin and (or) pepsin, the toughness and adhesiveness of the coagulum varies widely with different animals. Some milk forms a soft, friable type of curd which might be described as "mushy. " Other milk exhibits an extremely tough rubbery curd mass which fractures with difficulty. Milk with the former character of coagulum has come to be known as soft curd milk while that with the latter type of coagulum is known as hard curd milk.

The interest in soft curd milk has been increasing steadily since 1923 when Hill (35) proposed his test for determinating the curd character of milk as an index to its suitability for infant feeding. Previous to this time Washburn and Bigelow (81), Washburn and Jones (82), Buckley (9) and Alleman and Schmid (1) had pointed out marked differences in the coagula obtained with different milks when treated with digestive enzymes but, with the exception of Alleman and Schmid, none of these workers developed a means of accurately classifying the curd characteristics and their work was largely overlooked.

^* Authorized for publication on September 6, 1938, as Paper No. 848 in the Journal series of the Pennsylvania Agricultural Experiment Station.