Etude de la coagulation du lait par la présure et de la synérèse du coagulum par la méthode thrombélastographique

Fuente, B. Tarodo De La; Alais, C.; R, Frentz

doi:10.1051/lait:196948716

Cited by 23 publications

(14 citation statements)

References 11 publications

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“…This is not surprising, since the primary phase of the clotting of milk is an enzymatic reaction in which the velocity depends on the concentration of both the substrate and the enzyme. 32,41 This result is in accordance with that of Storry and Ford 30 and Tarodo de la Fluente et al, 40 who reported that renneting time was decreased by increased concentrations of rennet. Sheep milk clotted faster than cows' milk, probably because sheep milk has a higher concentration of casein and therefore has a greater substrate concentration.…”

Section: Discussionsupporting

confidence: 86%

“…If the curd had not been broken, a much higher curd consistency would have been achieved. A similar phenomenon was also observed by Tarodo de la Fluente et al, 40 who used a thromboelastograph to follow the clotting of cows' milk.…”

Section: Discussionsupporting

confidence: 77%

“…If maximum width of the arms could be adopted as a measure of curd consistency regardless of time, at the original pH there would have been barely an effect of rennet concentration on curd consistency, in agreement with the earlier ®nd-ings. 30,40 In Experiment 4 the original pH of sheep milk prior to acidi®cation was already 6.54, a sign that a considerable natural acidity had already developed in the milk collection tank. This natural acidity in the milk was probably the cause of shorter renneting times and rates of ®rming and higher curd consistencies than those observed in Experiments 1±3, and it also explains why adding HCl to the milk did not change its clotting properties.…”

Section: Clotting Parameter Variedmentioning

confidence: 99%

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Factors affecting the clotting properties of sheep milk

Bencini

2002

J Sci Food Agric

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A Formagraph was used to test the effects of some of the exogenous factors that can affect the processing properties of milk (pH, soluble calcium, rennet concentration, coagulation temperature), and two of the endogenous factors (protein and fat concentration), on the comparative clotting properties of sheep and cows' milk, namely renneting time (r), rate of ®rming (k20) and curd consistency (A30). A lower pH decreased r and k20 and increased A30 in both sheep and cows' milk. The addition of calcium chloride did not affect the clotting properties of sheep milk, but in cows' milk it decreased r and k20 and increased A30. Increasing the concentration of rennet decreased r and k20 and increased A30 for both sheep and cows' milk. Increasing the coagulation temperature from 30 to 38°C decreased r for both sheep and cows' milk, but it decreased k20 and increased A30 only in cows' milk. Increasing the protein concentration decreased r in both sheep and cows' milk; it did not affect k20 of sheep milk, but it decreased that of cows' milk and increased A30 in both milks. Increasing the fat concentration had little effect on r and k20 in either sheep cows' milk, but it decreased A30 in both milks. In general, sheep milk had faster renneting times and rates of ®rming and greater curd consistency than cows' milk, and its clotting properties tended to be less affected by changes in the clotting conditions.

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Section: Discussionsupporting

confidence: 86%

Section: Discussionsupporting

confidence: 77%

Section: Clotting Parameter Variedmentioning

confidence: 99%

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Factors affecting the clotting properties of sheep milk

Bencini

2002

J Sci Food Agric

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“…It is important in cheese-making to cut curd at the correct firmness so that the whey drains properly, but the loss of milk solids is as low as possible. The numerous methods available for following the development of firmness or the correct point for cutting have been reviewed recently (52,53).…”

Section: Measurement Of Firmness and Rate Of Syneresis Of Ctjrdmentioning

confidence: 99%

“…A continuous method, based on the dilution by exuded whey of casein micelles treated so as to be non-coagulable, was described by Beeby (55) and later modified to increase its sensitivity (56). Other methods have been reviewed recently (53). None has been used extensively.…”

Section: Measurement Of Firmness and Rate Of Syneresis Of Ctjrdmentioning

confidence: 99%

Milk coagulants

Green¹

1977

Journal of Dairy Research

104

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The kinetics of milk coagulation: IV. The kinetics of the gel‐firming process

Carlson

Hill

Olson

1987

Biotech & Bioengineering

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A mechanistic kinetic model of gel firmness development during milk gel formation is presented. The model correctly accounts for the influence of enzymatic kappa-casein hydrolysis on the rate of firmness development in renneted milk gels. The model used is based on two first-order reactions occurring in series. The first reaction is enzymatically controlled and corresponds to the formation of gel crosslink sites by kappa-casein hydrolysis. The second reaction is nonenzymatic and corresponds to the process of crosslink formation and depletion of active sites. The model successfully predicts gel firmness development in the temperature range 31-45 degrees C for a variety of initial enzyme concentrations.

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Etude de la coagulation du lait par la présure et de la synérèse du coagulum par la méthode thrombélastographique

Cited by 23 publications

References 11 publications

Factors affecting the clotting properties of sheep milk

Factors affecting the clotting properties of sheep milk

Milk coagulants

The kinetics of milk coagulation: IV. The kinetics of the gel‐firming process

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