Hostname: page-component-848d4c4894-p2v8j Total loading time: 0.001 Render date: 2024-05-13T20:41:07.455Z Has data issue: false hasContentIssue false
  • English
  • Français

Rennet coagulation of heated milk: influence of pH adjustment before or after heating

Published online by Cambridge University Press:  01 June 2009

Harjinder Singh ,
Samweul I. Shalabi ,
Patrick F. Fox ,
Albert Flynn  and
Anne Barry
Harjinder Singh
Affiliation:
Departments of Food Chemistry and Nutrition, University College, Cork, Irish Republic
Samweul I. Shalabi
Affiliation:
Departments of Food Chemistry and Nutrition, University College, Cork, Irish Republic
Patrick F. Fox
Affiliation:
Departments of Food Chemistry and Nutrition, University College, Cork, Irish Republic
Albert Flynn
Affiliation:
Departments of Nutrition, University College, Cork, Irish Republic
Anne Barry
Affiliation:
Departments of Nutrition, University College, Cork, Irish Republic
Get access Rights & Permissions [Opens in a new window]

Summary

The rennet coagulation times of infant milk formulae or fresh skim milk (milk) samples heated at temperatures in the range 70–140 °C for 1–10 min decreased on acidification, usually to pH < 6·0. Heated milk samples acidified to pH 5·5 and reneutralized to pH 6·6 retained good rennet coagulability. Acidification of such milk samples before heating also reduced the adverse effect of severe heat treatment (95 °C for 1 min) on rennet coagulation. Addition of low concentrations of CaCl2 to heated milks offset the adverse effects of heating. Acidification of heated milks increased the [Ca2+], and reneutralization of acidified milk only partly restored the [Ca2+], i.e. acidified/reneutralized milk had a higher [Ca2+] than normal milk, suggesting this as the mechanism via which acidification/neutralization improves the rennet coagulability of heated milk. Approximately 50% of the whey protein can be incorporated into rennet gels in heated milks while retaining good coagulability and curd tension; this may be a useful technique for increasing cheese yield.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 2 , May 1988 , pp. 205 - 215
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Anon. 1986 Cheese yield in relation to milk composition. Hannah Research, pp. 45–46 (Hannah Research Institute, Report 1985)Google Scholar
Ashworth, U. S. & Nebe, J. 1970 Comparison of rennet curd tension with undenatured whey protein as a measure of heat treatment. Journal of Dairy Science 53 415–419CrossRefGoogle Scholar
Banks, J. M. & Muir, D. D. 1985 Incorporation of the protein from starter growth medium in curd during manufacture of Cheddar cheese. Milchwissenschaft 40 209–212Google Scholar
Creamer, L. K., Lawrence, R. C. & Gilles, J. 1985 Effect of acidification of cheese milk on the resultant Cheddar cheese. New Zealand Journal of Dairy Science and Technology 20 185–203.Google Scholar
Dill, C. W. & Roberts, W. M. 1959 Relationships of heat treatment, solids-not-fat, and calcium chloride to the curd tension of skimmilk. Journal of Dairy Science 42 1792–1799CrossRefGoogle Scholar
Hindle, E. J. & Wheelock, J. V. 1970 The primary phase of rennin action in heat-sterilized milk. Journal of Dairy Research 37 389–396.Google Scholar
Holmes, D. G., Duersch, J. W. & Ernstrom, C. A. 1977 Distribution of milk clotting enzymes between curd and whey and their survival during Cheddar cheese making. Journal of Dairy Science 60 862–869Google Scholar
Horwitz, W. (Ed.) 1975 Official Methods of Analysis of the Association of Official Analytical Chemists, 12th edn, p. 15. Washington, DC: AOACGoogle Scholar
Kannan, A. & Jenness, R. 1961 Relation of milk serum proteins and milk salts to the effects of heat treatment on rennet clotting. Journal of Dairy Science 44 808–822CrossRefGoogle Scholar
Keogh, M. K. 1966 Some factors affecting rennet curd tension, M.Sc. Thesis, University College, Cork, Irish RepublicGoogle Scholar
Marshall, R. J. 1986 Increasing cheese yields by high heat treatment of milk. Journal of Dairy Research 53 313–322CrossRefGoogle Scholar
Mattick, E. C. V. & Hallett, H. S. 1929 The effect of heat on milk. (A) On the coagulability by rennet. (B) On the nitrogen, phosphorus and calcium content. Journal of Agricultural Science 19 452–462Google Scholar
Mauk, B. R. & Demott, B. J. 1959 Influence of certain salts, whey protein, and heat treatment upon the pH and rennet curd tension of casein sols. Journal of Dairy Science 42 39–48CrossRefGoogle Scholar
Moir, G. M. 1930 The effect of heat upon the rennin coagulation. I. Journal of Dairy Research 2 68–75Google Scholar
Moir, G. M. 1931 The effect of heat upon the rennin coagulation. II. Journal of Dairy Research 3 80–85CrossRefGoogle Scholar
Morrissey, P. A. 1969 The rennet hysteresis of heated milk. Journal of Dairy Research 36 333–341CrossRefGoogle Scholar
Powell, M. E. 1936 Effects of time and temperature of holding milk heat-treated at various temperatures upon its subsequent coagulation by rennet. Journal of Dairy Science 19 305–311CrossRefGoogle Scholar
Powell, M. E. & Palmer, L. S. 1935 Behaviour of caseinate sols in a study of a hysteresis-like phenomenon in the rennet coagulation of heated milk. Journal of Dairy Science 18 401–414CrossRefGoogle Scholar
Sawyer, W. H. 1969 Complex between β-lactoglobulin and k−casein. A Review. Journal of Dairy Science 52 1347–1355Google Scholar
Shalabi, S. I. & Wheelock, J. V. 1976 The role of α-lactalbumin in the primary phase of chymosin action on heated casein micelles. Journal of Dairy Research 43 331–335CrossRefGoogle Scholar
Shalabi, S. I. & Wheelock, J. V. 1977 Effect of sulphydryl-blocking agents on the primary phase of chymosin action on heated casein micelles and heated milk. Journal of Dairy Research 44 351–355CrossRefGoogle Scholar
Sondheimer, J. M., Clark, D. A. & Gervaise, E. P. 1985 Continuous gastric pH measurement in young and older healthy preterm infants receiving formula and clear liquid feedings. Journal of Pediatric Gastroenterology and Nutrition 4 352–355Google Scholar
Van Hooydonk, A. C. M., De Koster, P. G. & Boerrigter, I. J. 1987 The renneting properties of heated milk. Netherlands Milk and Dairy Journal 41 3–18Google Scholar
Warren, L. 1959 The thiobarbituric acid assay of sialic acids. Journal of Biological Chemistry 234 1971–1975CrossRefGoogle ScholarPubMed
Wilson, G. A. & Wheelock, J. V. 1972 Factors affecting the action of rennin in heated milk. Journal of Dairy Research 39 413–419Google Scholar
Wilson, G. A., Wheelock, J. V. & Kirk, A. 1974 The effect of reduction and alkylation on the primary phase of rennin action on unheated and heated milk. Journal of Dairy Research 41 37–44Google Scholar