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The Effect of Gelatin on the Curd Tension of Milk

From the Laboratory of Pediatric Research, Fifth Avenue Hospital New York City, and other laboratories

ABSTRACT

In general, increase in the curd tension of milk was accompanied by an increase in casein concentration, although wide variations occurred. The relation of the curd tension to the concentration of the casein seemed to follow approximately an S-shaped curve.

The addition of gelatin (Knox) to milk caused a marked fall in curd tension. In most cases, two per cent of gelatin added to milks of curd tension up to about 50 grams converted them to soft curd milks.

The reduction in the curd tension of milk increased with increasing viscosity of the gelatin preparation employed. As the jelly strength of the gelatin preparation increased, the reduction in curd tension increased for the porkskin gelatins and decreased for the bone gelatins.

A bone gelatin with a high viscosity and a low jelly strength was most effective in lowering the curd tension of milk.

The pH was found to have considerable influence on the curd tension. The average curd tension of milk reached a maximum when the pH of the milk before coagulation was between 5.7 and 5.9. In the case of milk which contained five per cent of gelatin, the average maximum curd tension occurred when the pH before coagulation was between 5.6 and 6.6.