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Effect of Sodium Chloride on the Curd Tension of Rennet-Coagulated Milk

Department of Dairy Industry, Cornell University, Ithaca, New York

ABSTRACT

Among the soft pickled varieties of cheese which are usually made in warm climates, Domiati cheese is unique in being salted at the first stage of manufacture by adding it directly to the milk before renneting. The addition of an appreciable amount of salt to the milk, which sometimes reaches 15%, increases the time of coagulation and causes the formation of a softer curd (3).

The study was undertaken, therefore, to determine quantitatively the effect of various concentrations of salt on the curd tension (5) of milk.

The investigations were carried out on cows' milk, both raw and pasteurized. In each case, the milk was warmed to 35° C. Samples of 100 ml. were placed in glass beakers 4.5 cm. in diameter and 6.5 cm. high. The beakers were then incubated in a water-bath regulated at 35 ± 0.5° C. One per cent of starter [either Streptococcus faecalis (1) or commercial Streptococcus lactis] was used in some of the pasteurized milk experiments.

² Permanent address—Dairy Department, Faculty of Agriculture, Cairo University, Giza, Egypt.