SciELO - Scientific Electronic Library Online

 
vol.21 issue5Determination of the Coefficients of the Mass Transfer and of Energy for the Drying Process of Textile, in Function of the Density of the MaterialEffect of the bran wheat on the rheological behavior of yogurt buffalo milk author indexsubject indexarticles search
Home Pagealphabetic serial listing  

Services on Demand

Journal

Article

Indicators

Related links

Share


Información tecnológica

On-line version ISSN 0718-0764

Abstract

SBODIO, Oscar A; TERCERO, Esteban J; ZANNIER, Mirta S  and  REVELLI, Germán R. Thermally Treated Milk: Influence of pH and CaCl2 on Cuartirolo Cheese-Making. Inf. tecnol. [online]. 2010, vol.21, n.5, pp.107-116. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642010000500014.

The effect of pH (6.2-6.6) and CaCl2 addition (200 - 600 mg L-1) was studied, with the objective of improving the coagulation properties of whole milk treated under mild condition of temperature, 10 min at 73 °C. The hot wire method to monitor rennet coagulation induced through acidification with Glucono-5-Lactone was employed. At pH 6.4 and 6.6 the coagulum of heated milk presented lower coagulation time (P<0.05), increased máximum voltage and time where they reach máximum voltage, and a decreased in whey separation, compared to those of coagulum produced by unheated milk. The selected conditions of pH 6.4 and CaCl2 added 400 mg L-1, used in the process of cuartirolo cheese proved to be the best condition to increase the yield in 8.9% on a dry basis, without loosing consumer's acceptance.

Keywords : milk; denaturation; coagulation; rennet; cheese.

        · abstract in Spanish     · text in Spanish     · Spanish ( pdf )

 

Creative Commons License All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License