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Interactions of Calcium, pH, Temperature, and Chymosin During Milk Coagulation^{1, 2,}

Department of Nutrition and Food Sciences, Utah State University, Logan 84322

ABSTRACT

Holstein milk samples with good and poor chymosin-coagulation characteristics were coagulated in the Formagraph using different combinations of five levels of chymosin, three pH, and three temperatures in the presence and absence of .02% added calcium chloride.

All the main factors significantly altered both coagulation time and curd firmness. Multiple comparisons of mean coagulation times showed that lower concentrations of chymosin (.01, .02, and .03 rennin units/ml milk) were significantly different in altering coagulation time and were different from higher concentrations (.04 and .05 rennin units/ml milk). The three pH produced significantly different mean coagulation times. Addition of more than .02 rennin units/ml milk was not necessary for adequate curd firmness in 30 min after chymosin addition where the pH of the milk was 6.4 or lower. Addition of .02% calcium chloride to milk was not necessary for adequate curd firmness 30 min after chymosin addition if other milk coagulation factors were adequately adjusted (pH 6.4; chymosin concentration = .02 rennin unit/ml milk; temperature = 37°C).

¹ Contribution Number 3007 of the Utah Agricultural Experiment Station. Approved by the Director.

² Mention of companies does not constitute endorsement by Utah State University over similar companies or products not mentioned.

This article has been cited by other articles:

				O.A. Sbodio, E.J. Tercero, V.R. Coutaz, J.A. Luna, and E. Martinez Simultaneous interaction of pH, CaCl2 addition, temperature and enzyme concentration on milk coagulation properties / Interaccion simultanea del pH, CaCl 2 anadido, temperatura y concentracion enzimatica sobre la coagulacion de la leche Food Science and Technology International, January 1, 1997; 3(4): 291 - 298. [Abstract] [PDF]