HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Berridge, N. J. Articles by Scurlock, P. G. Search for Related Content PubMed Articles by Berridge, N. J. Articles by Scurlock, P. G.

Adhesion of Coagulating Protein (Casein) to Various Surfaces

Chemical Microbiology Department, National Institute for Research in Dairying, Shinfield, Reading, Berkshire, England

ABSTRACT

Adhesion of curdled milk to surfaces is a nuisance in some continuous cheese-making machines. It is also an example of a phenomenon of wider interest, namely that of adhesion between coagulating protein and solid surfaces. An understanding of the factors which influence it is an important step towards the ultimate objective of control. Adhesion in the system milk + rennet occurs most markedly when milk on the point of clotting is moved continuously over a surface. A means of producing a continuous supply of such milk is described, and results when the amount of adhesion to different surfaces was measured are given. Adhesion was considerable when the surface was metal or other hydrophobic material, but it was small with some hydrophilic polymers, e.g., regenerated cellulose in the form of dialysis tubing. Dialysis tubing in an experimental curd-making unit enabled it to function for long periods without difficulties due to adhesion.