Use of oscillatory deformation technique to determine clotting times and rigidities of milk clotted with different concentrations of rennet
The usefulness of a curd firmness testor (CFT) to measure clotting times and rates of gel formation in milk was examined. The CFT was convenient in estimating clotting time by regression analysis. Gel firming increased with increases in enzyme fermentation. Measurements of milk gel rigidity for more...
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| Published in | Journal of food science Vol. 47; no. 6 |
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| Main Authors | , |
| Format | Journal Article |
| Language | English |
| Published |
01.11.1982
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| Online Access | Get more information |
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| Summary: | The usefulness of a curd firmness testor (CFT) to measure clotting times and rates of gel formation in milk was examined. The CFT was convenient in estimating clotting time by regression analysis. Gel firming increased with increases in enzyme fermentation. Measurements of milk gel rigidity for more than 3 hours indicated no softening of the gels. The CFT appears to be a versatile instrument to simultaneously measure clotting time, rates of increase in curd rigidity, and curd firmness. (emc) |
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| Bibliography: | 8473141 Q10 |
| ISSN: | 0022-1147 1750-3841 |
| DOI: | 10.1111/j.1365-2621.1982.tb12912.x |