Influence of different heat treatments on rennet activity and utilization of milk nitrogen
1997
Macej, O.D. (Poljoprivredni fakultet, Beograd (Yugoslavia)) | Jovanovic, S.T. | Mikuljanac, A.M. | Niketic, G.D.
Our results indicate that high heat treatments markendly reduce casein sensitivity for rennet. Curd made from milk heat treated at 95 deg C for 20 min, was too soft, weak and of no use for processing. Even by the addition of 400 mg/l CaCl2 to milk heated at 95 deg C, rate of coagulation of raw milk was reduced, despite the fact that calcium ion concentration was greater than in raw milk. Curd of good rheological properties could be made by mixing of milk heat treated at 95 deg C for 20 min and raw milk (relation 1:1). Total nitrogen content in whey, made from milk heat treated at 95 deg C for 20 min was reduced for 50, in comparison to whey made in traditional cheesemaking. It can be concluded that one way for better utilization of total nitrogen content, could be achieved by mixing heat treated milk at 95 deg C for 20 min and pasteurized milk at 65 deg C for 30 min.
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