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717. Physical changes in milk caused by the action of rennet: II. Heats of reaction

Published online by Cambridge University Press:  01 June 2009

L. W. Phipps
L. W. Phipps
Affiliation:
Physics Department, National Institute for Research in Dairying, University of Reading
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Extract

The rennet-catalysed coagulation of milk casein has been examined calorimetrically. The heat of coagulation and syneresis was found to be less than 0·1 cal.'40 ml. of milk, the limiting sensitivity of the apparatus.

Heats of reaction approaching 0·5 cal. were observed when the milk was acted upon by the enzymes trypsin and papain. It is doubtful whether, at this stage, the results can be correlated with the several phases of the reaction.

Type
Original Articles
Information
Journal of Dairy Research , Volume 25 , Issue 2 , June 1958 , pp. 304 - 306
Copyright
Copyright © Proprietors of Journal of Dairy Research 1958

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References

REFERENCES

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