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Continuous Curd Tension Measurements During Milk Coagulation¹

Department of Food and Science and Industries, Utah State University, Logan 84321

ABSTRACT

A Brookfleld LVT-Helipath viscometer has been adapted for curd tension studies. A sharp leading edge was machined on a TF bar spindle crosswire. The spindle was subsequently calibrated against an unmodified TF spindle so that results could be reported in centipoises or dyne-centimeters.

Standardized enzyme coagulants were inoculated into whole milk and Berridge-test substrate. Different coagulants caused considerable variation in the rate of increase in curd firmness in whole milk but not in Berridge substrate. In addition, coagulation time in whole milk did not correlate with curd tension. An improved substrate for measuring coagulation time is needed to improve correlation.

The viscometer was useful for studying curd formation by direct-acidification. Continuous measurement throughout milk heating and curd formation was possible.

¹ From the Utah Agricultural Agricultural Experiment Station, Contribution 1018. Approved by the Director.