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Journal of Dairy Science Vol. 53 No. 9 1201-1206
© 1970 by American Dairy Science Association ®
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Factors Influencing the Curd Tension of Rennet Coagulated Milk. Salt Balance1

Joseph J. Jen2 and U. S. Ashworth

Department of Animal Sciences, Washington State University, Pullman 99163

ABSTRACT

Coagulation time for fresh whole milk was less than that for reconstituted nonfat dry milk of equal curd tension. Curd tension was more sensitive than coagulation time in reacting to small additions of monovalent and divalent cations including pH changes.

Curd tension was maximum within a narrow range of concentration for sodium and potassium at 0.10 m or calcium at 0.12 M added to nonfat powder reconstituted at 11% total solids and measured at the optimum pH 6.0. Additions of NaOH lowered curd tension more rapidly than Ca(OH)2 in the range of pH 6.7 to 7.0, whereas for pH 6.7 to 6.3 addition of 25 mm of calcium depressed curd tension increase produced by added HCl. Added polyphosphates decreased curd tension, accelerating with increased phosphate concentrations. Orthophosphate differed in showing a linear decrease with added phosphate.

FOOTNOTES

1 Scientific Paper no. 3392, College of Agriculture Research Center Project no. 1809.

2 Present address: Department of Pood Science and Biochemistry, Clemson University, Clemson, South Carolina 29631.




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