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Naturally occurring variations in milk pH and ionic calcium and their effects on some properties and processing characteristics of milk
Author(s) -
NIAN YINGQUN,
CHEN BI YE,
AIKMAN PATRICIA,
GRANDISON ALISTAIR,
LEWIS MIKE
Publication year - 2012
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2012.00861.x
Subject(s) - rennet , chemistry , calcium , food science , coagulation , casein , organic chemistry , psychiatry , psychology
Considerable variations were found for ionic calcium and pH in milk from individual cows. Milk with lower pH tended to have a higher Ca 2+ concentration, although the relationship was weak. Milk samples with a higher Ca 2+ concentration and lower pH produced less sediment during in‐container sterilisation, which was contrary to expectations. Rennet coagulation time was lower for milk with a higher Ca 2+ concentration, but curd firmness was not related to Ca 2+ concentration. There was a poor correlation between the pH reduction caused by acid addition and that resulting from increasing temperature. Sediment formation was related to pH change at high temperature.