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Journal of Dairy Science Vol. 62 No. 2 204-207
© 1979 by American Dairy Science Association ®
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Buffer, Lactic Fermentation, and Rennet Coagulation Properties of Skim Milk Retentates Produced by Ultrafiltration

H. R. Covacevich1 and F. V. Kosikowski

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

The buffer, lactic fermentation potential, and rennet coagulation of direct ultrafiltration retentates of skim milk were studied.

Retentates concentrated five fold (18.5% total solids) and acidified directly or through a lactic acid fermentation displayed a dB/dpH value at pH 5.1 seven times greater than original skim milk. The buffering capabilities rose exponentially with increasing total solids.

Rennet-coagulation behavior of ultrafiltration retentate was similar to that of milk. Successive reductions of 50% in rennet extended coagulation time by a factor of 1.9 ± .05.

FOOTNOTES

1 Food and Agricultural Organization of the United Nations, Regional Dairy Development and Training Centre for Latin America, Casilla 10095, Santiago, Chile.






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Copyright © 1979 by the American Dairy Science Association ®.