Resumen

SBODIO, O.A.; TERCERO, E.J.; COUTAZ, V.R.  y  REVELLI, G.R.. Properties of Whole Milk Gels formed by a Combination of Rennet and Glucono-d-Lactone. Inf. tecnol. [online]. 2005, vol.16, n.4, pp.17-25. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642005000400004.

A centered rotational design was used to test the influence of temperature, pH and the quantity of rennet on combined rennet and glucono-δ-lactone whole milk gels. Characteristic parameters of coagulation: t_max, D_max and T_maxV were measured by the hot wire method. Different quantities of glucono-δ-lactone were added to reach pH 5.8 in one hour. When using calf rennet, the main effect was produced by enzyme concentration, followed by pH and temperature. Using microbial protease the sequence of importance was enzyme concentration, temperature, and pH. From t_max and D_max models, it was concluded that enzyme concentration showed the highest positive influence. The maximum T_maxV voltages were significantly influenced by the temperature and the bovine enzyme concentration (p<0.01) and microbial protease (p>0.01). The lowest speed of voltage increase of D_max to T_max was obtained with bovine enzyme. Whole milk coagulated  with both coagulants reached the maximum voltage at the same time

Palabras clave : whole milk; milk gels; rennet coagulation; coagulation properties; enzyme kinetics.