Étude thrombélastographique de la coagulation du lait par la présure: action de la température et de la concentration en calcium

Fuente, B. Tarodo De La; R, Frentz

doi:10.1051/lait:196645716

Cited by 16 publications

(4 citation statements)

References 4 publications

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“…This result is in agreement with earlier workers, 26,27,30 who reported consistently shorter renneting times and rates of ®rming with increased temperatures in cows' milk. Therefore it can be concluded that sheep milk responds similarly.…”

Section: Clotting Parameter Variedsupporting

confidence: 93%

“…25 In cows' milk, clotting temperatures close to that of maximum activity for the enzyme tend to decrease renneting time and rate of curd formation and increase the consistency of the curd. 26,27 Experiment 4 determined the effect of three different clotting temperatures, 30, 35 and 38°C, on the comparative clotting properties of sheep and cows' milk. Since 38°C is closer to the optimum temperature for rennet, it was expected that at this temperature the renneting times and rates of curd formation would be shorter and curd consistencies would be greater for both sheep and cows' milk.…”

Section: Introductionmentioning

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: Clotting Parameter Variedsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Factors affecting the clotting properties of sheep milk

Bencini

2002

J Sci Food Agric

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“…Rheological techniques have been used by several workers to study the physical properties of milk gels. For example, a U-tube gelometer was used by Scott Blair and Burnett (1957,1958,1959); a torsiometer by Tuszynski et al (1968), Kalatzopoulos (1970) and Douillard (1973); and a thromboelastograph by Tarodo de la Fuente and Frentz (1966) and Tarodo de la Fuente et al. (1969).…”

Section: Introductionmentioning

confidence: 99%

Rheological Aspects of the Renneting of Milk Concentrated by Ultrafiltration

Culioli

Sherman

1978

Journal of Texture Studies

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The kinetics o f clotting by rennet o f ultrafiltrated milk were studied by determining induction and clotting times, and development o f the rigidity modulus as a function o f rennet concentration and protein content in the sample. Creep compliance-time studies were conducted on the resultant gels at three different stresses. Clotting time increased with protein content and decreased with rennet concentration. The protein effect on clotting time decreased with increasing rennet concentration and was practically nil at 200 mg enzymelkg sample. The ultimate rigidity and the viscoelastic parameters o f gels depended on the protein concentration in a double logarithmic relationship. The calculated values o f the constants indicated that the viscosities were influenced to a greater degree by the protein concentration than were the elastic moduli. The renneted milk gels exhibited creep compliancetime response at low shear stresses indicative of the viscoelastic behaviour o f an interlinked three-dimensional network. Gelation followed a second order reaction in its initial stages and an approximately third order reaction in the final stage. The results are discussed in terms o f potential mechanism and type o f bonds involved. 'Now at I.N.R.A., Station de Recherches Sur La Viande, Theix, 63110

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“…original 0.5 mm to 1 mm. Tarodo de la Fuente and Frentz (1966) and Tarodo de la Fuente, et aI. (1969) also used the thmmbelastograph, but they considered not only the RCT but also the time when the recorder's trace reached 20 mm, the maximal amplitude of the trace and the time to reach the maximum.…”

Section: Introductionmentioning

confidence: 99%

Computerized Viscometric Method for Studying Rennet Coaguluation of Milk

Korolczuk¹,

Maubois²

1987

Journal of Texture Studies

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A viscometer (Rheomat‐30) was computerised by connecting a microcomputer (Apple II plus) through the interface: analog/digital converter (MID 1612M1). The maximal speed of the viscometer's signal readings was up to 20 records per second. This equipment was used to follow the apparent viscosity changes during the rennet coaguluation of milk. An equation describing the evolution of the viscosity as a function of time has been drawn. It seems to be sufficient to know the initial and maximal viscosity level and the time coordinates of two points: maximum and 0.6 of the viscosity amplitude, to be able to reproduce the viscosity versus time curve.

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Étude thrombélastographique de la coagulation du lait par la présure: action de la température et de la concentration en calcium

Cited by 16 publications

References 4 publications

Factors affecting the clotting properties of sheep milk

Factors affecting the clotting properties of sheep milk

Rheological Aspects of the Renneting of Milk Concentrated by Ultrafiltration

Computerized Viscometric Method for Studying Rennet Coaguluation of Milk

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