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Combined Temperature-Concentration Effects on the Clotting Rate of Chicken Pepsin

Department of Food Engineering and Biotechnology Technicon — Israel Institute of Technology Haifa, Israel 32000

ABSTRACT

Milk clotting rates with chicken pepsin were measured over a wide temperature range and at various enzyme concentrations, yielding isothermally linear relationship between the inverse of the clotting time and enzyme concentration. Two distinct approaches are shown with which the concentration-temperature-coagulation rate data set can be formulated into single overall mathematical equations. One approach uses an Arrhenius type format, whereas in the other, a direct temperature relationship is employed in a manner analogous to the way that thermal resistance of microorganisms is expressed. The overall rate equations enable accurate prediction of clotting times under given conditions of enzyme concentration and temperature and conceivably can be extended to include additional independent variables.