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Effects of Polysaccharides on Rennet Coagulation of Skim Milk Proteins

Department of Nutrition and Food Science, Utah State University, Logan 84322-8700

ABSTRACT

The effects of commercially available polysaccharides on rennet coagulation of milk were investigated. Polysaccharide material from a slimy strain of Lactococcus lactis was examined. Clotting time was measured using a rolling bottle method and a Formagraph. The Formagraph also indicated the rate of curd firming and final curd firmness. Clotting time was reduced, curd formation rate increased, and curd firmness reached a maximum with addition of low methoxyl pectin. Xanthan reduced curd formation rate and decreased gel firmness. The polysaccharide from L. lactis produced results similar to low methoxyl pectin.