Effects of homogenization on the rennet coagulation of milk and cream
1993
Saito, Z. (Hokkaido Univ., Sapporo (Japan). Faculty of Agriculture. Lab. of Dairy Science)
The effects of homogenization on the physical properties of milk were estimated by susceptibility of fat globules for milk lipase, by creaming at cold storage, and by curd strength of rennet gel. A relatively low homogenizing pressure, 70 kg per cm2 was sufficient to obtain the required effects. Curd strength decreased according to the increase of fat content and homogenization. However, the reverse effect was observed in the case of cream containing 23 per cent or more fat. Cluster formation of homogenized fat globules in cream seemed to relate with the reversed effect. Clustering appeared to cause some coagulation of cream, thus enhancing the apparent curd strength. The level of clustering depended on homogenization temperature as well as fat content and heat treatment prior to homogenization. Homogenization is one of the more common processes in the dairy industry. It is applied to both cream and fluid milk. The objectives of the present study were to elucidate the effect of the homogenization on rennet coagulation of cream.
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