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The Relationship of pH to some Curd Characteristics of Modified Milks

American Seal-Kap Corporation, Long Island City, N. Y.

ABSTRACT

In recent studies of the digestibility of milk several in vitro tests have been proposed in which stress has been laid upon the property of the curd particle size or the curd surface area. In the Chambers-Wolman test (1, 2, 3) the curd surface area is the index by which digestibility is gauged. In other methods reported by Hull (4) and Flora and Doan (5) although the measurement of protein degradation has been the basis of determining digestibility the importance of the size of the curd particles has been evident.

Among the factors which may influence the type of curd formation the pH at which coagulation occurs and the range of pH throughout digestion are of significance. This has been noted by several investigators (3, 4, 6). In the in vitro tests suggested, however, there have been considerable differences in technique with respect to the pH levels employed and possibly this has been a matter of greater controversy than any other single factor.