“…4). As previously described by several authors (Frentz 1965;Ramet 1976), no concordance was noted between the clotting time and the first deviation of the rigidity curve (Table l), the corresponding time intervals resulting from a differential sensitivity between the visual method and the instrumental one which did not appear sensitive enough to detect the clotting point of milk.…”
Section: Influence Of Salt On Noncoagulated Milkmentioning
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.
“…4). As previously described by several authors (Frentz 1965;Ramet 1976), no concordance was noted between the clotting time and the first deviation of the rigidity curve (Table l), the corresponding time intervals resulting from a differential sensitivity between the visual method and the instrumental one which did not appear sensitive enough to detect the clotting point of milk.…”
Section: Influence Of Salt On Noncoagulated Milkmentioning
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.
“…L'examen des thrombodynamogrammes, selon Frentz [20], montre qu'après des temps de coagulation identiques, le caillé réalisé à partir de l'extrait enzymatique de P. fluorescens acquiert plus rapidement ses propriétés mécaniques maximales, qui restent cependant plus faibles que celles du caillé présure. La rétraction du coagulum intervient donc plus tôt et les différents paramètres Ir (calculés après 30, 60, 120 et 180 mn) montrent qu'elle est plus prononcée (tab.…”
Section: Comparaison Des Propriétés Mécaniques Des Caillés Présure Etunclassified
“…La méthode utilisée dérive de celle qui a été mise au point par Frentz et al [13,14,15,16] : le lait reconstitué à 4°C est placé dans la cuvette de mesure maintenue à la même température. L'enregistrement est mis en route en même temps que le réchauffement de la cuvette.…”
Section: Aptitude à La Coagulation Des Laits Préemprésurésunclassified
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