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Effects of pH and Temperature on the Secondary Phase of Milk Clotting by Rennet

Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

A Brookfield LVT-Helipath Viscometer with a modified TF spindle was used to monitor the rate of increase in firmness of milk coagula formed by rennet. Varying amounts of rennet were used to give equivalent clotting times at various temperatures and pH values. Reducing the pH from 6.8 to 6.3 caused slight increases in rates of increase of coagulum firmness after clotting. Increasing temperature from 31 to 40 C had much greater effects on firming rates.

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