The addition of sodium chloride to milk is traditionally used in s m areas to prevent microbial and enzymatic spoilage. The efects of salting on the rheologzcal properties of curd have been studied. An increase of the salt content from 0% to 5% induced a progressive decrease of the pH from 6.65 to 6.40 and of the luminosity from 78.23 to 75.68. Clotting and hardening times increased by u p to 8Om0. When pH was adjusted with sodium hydroxide to 6.50 a@r adding salt and before adding rennet, times were increased by more than 6OWo.
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