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Use of Oscillatory Deformation Technique to Determine Clotting Times and Rigidities of Milk Clotted with Different Concentrations of Rennet
Author(s) -
GARNOT P.,
OLSON N. F.
Publication year - 1982
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1982.tb12912.x
Subject(s) - rennet , rigidity (electromagnetism) , clotting time , chemistry , chromatography , food science , materials science , composite material , coagulation , casein , psychology , psychiatry
A curd firmness tester that measures rigidity of gels subjected to oscillatory deformation was used to determine clotting times and gel rigidities (G) of milk treated with different concentrations of rennet. Clotting times were directly related to reciprocal of enzyme concentrations. Increases in gel rigidity quite closely obeyed the relationship G = Ge‐λ/t where λ is the time to attain a value of G/e and t is the time subsequent to clotting. Rates of increases in rigidity during the first half of gel assembly were increased by increases in rennet concentration but maximum gel rigidity (G) was not affected.