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Comparison of Rennet Curd Tension with Undenatured Whey Protein as a Measure of Heat Treatment¹

Department of Animal Sciences, Washington State University, Pullman 99163

ABSTRACT

Natural variations in rennet curd tension limit its usefulness as a measure of heat treatment to a greater extent than do the natural variatiions found for undenatured whey protein nitrogen. Both are correlated with the effective heat applied as calculated from time and temperature measurements. Similar heat treatments of skimmilk fortified with 3% added low-heat nonfat solids showed no significant changes in regression lines for curd tension and whey protein nitrogen after correction for the added solids. Eighteen samples of nonfat dry milk with known preheat treatments were reconstituted to 11% solids for curd tension and whey protein nitrogen measurements. The regression lines were similar to those of the fresh milks were similar to those of the fresh milks. Curd tension increases more rapidly with total solids than does whey protein nitrogen.

¹ Scientific paper no. 3365, College of Agriculture Research Center. Project no. 1809.