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Journal of Dairy Science Vol. 42 No. 11 1792-1799
© 1959 by American Dairy Science Association ®
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Relationships of Heat Treatment, Solids-Not-Fat, and Calcium Chloride to the Curd Tension of Skimmilk1

C. W. Dill and W. M. Roberts

Department of Animal Industry, North Carolina State College, Raleigh

ABSTRACT

The effect of high-heat treatments in reducing the curd tension of milk has been further demonstrated. It has also been shown that the curd tension of milk heated as high as 165° F. for 30 min. could be restored, i.e., raised to approximately 54 g. (an average value for milk containing 9% solids-not-fat and heated at 143° F. for 30 min.) by the addition of solids-not-fat and calcium chloride. Calcium chloride concentrations as high as 0.08% gave no detectable off-flavor to the heated skimmilk.

FOOTNOTES

1 Published with the approval of the Director of Research, North Carolina Agricultural Experiment Station, Raleigh, as Paper No. 1037 of the Journal Series.






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Copyright © 1959 by the American Dairy Science Association ®.