Premium
Effects of pH, CaCl 2 and Soy Protein on [Ca 2+ ] in Reconstituted Nonfat Dry Milk and on Rennet‐Induced Coagulum Properties
Author(s) -
MOHAMED M. O.,
MAY A. T.,
MORRIS H. A.
Publication year - 1988
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.1365-2621.1988.tb08958.x
Subject(s) - syneresis , rennet , chemistry , food science , soy protein , whey protein , casein
Increasing CaCl 2 and lowering pH caused a significant increase in [Ca 2+ ] in reconstituted nonfat dry milk (RNDM), while the addition of soy protein caused a significant reduction in [Ca 2+ ]. Lowering pH greatly increased rennet‐induced coagulum firmness in RNDM and slightly increased it in RNDM‐soy protein mixtures. Added CaCl 2 increased coagulum textural parameters and syneresis in both systems. The extent to which these properties were increased was higher in RNDM than in the coagulum containing soy protein depending on the time after rennet addition and the amount of CaCl 2 added. The first increment of CaCl 2 added had the highest effect in improving textural properties and increasing syneresis.