Influence of selected factors on induced syneresis
Jovanovic, S. | Macej, O. | Denin-Djurdjevic, J.(Faculty of Agriculture, Belgrade - Zemun (Serbia and Montenegro). Department of Food Technology and Biochemistry)
Selected factors of coagulation (pH, temperature of coagulation, the amount of added CaCl2, and applied heat treatments) have a big influence on the amount of recovered sera by the application of various intensities of centrifugal force (induced syneresis). According to the gained results, it could be concluded that the best rheological properties had gels produced by milk coagulation at pH 5.8, at the temperature of coagulation of 35 deg C and with added 400 mg/l CaCl2. Lastly, it can be concluded that the results regarding the time of the gel formation and induced syneresis cannot provide the answer to the fundamental question: what combination of coagulation factors is optimal for the production of the gel from milk in which coaggregates were formed, with good rheological properties similar to those gained during traditional production of semi-hard cheeses? Further investigation should involve the investigation of chemical composition of sera gained by induced syneresis, dry matter content and nitrogen content, nitrogen matter content in dry matter, as well as the distribution of nitrogen matter from gel to sera. These investigations should provide more precise data the conclusions of gels characteristics would be drawn upon, and the coagulation factors for the production of semi-hard cheese from milk protein coaggregates would be defined too.
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