The Relation of Mastitis to Rennet Coagulability and Curd Strength of Milk

Sommer, H.H.; Matsen, Helene

doi:10.3168/jds.s0022-0302(35)93196-4

Cited by 85 publications

(21 citation statements)

References 3 publications

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“…Two different curves were obtained presenting three phenomena: (i) constancy in the particle number and area between 0 and 15 min, (ii) a rapid increase in the particle area and a decrease in the particle number between 15 and 20 min and (iii) stabilization of the two parameters at coagulation times >20 min. The two inflection points presented on the curves during the first 20 min of coagulation correlated with the RFT and RCT, as measured by the method of Sommer and Matsen (1935) and by the Viscoprocess rheometric method, respectively. Table 1 shows the standard error of the RFT and RCT values determined by the reference methods and by the optical microscopic method.…”

Section: Resultsmentioning

confidence: 99%

“…b ND, not determined. RFT and RCT were determined by: the reference method of Sommer and Matsen (1935), the viscoprocess rheometric method, and the optical microscopic method using particle number measurement. a Mean values7standard deviation of five independent measurements.…”

Section: Resultsmentioning

confidence: 99%

“…Hansen's laboratory, Arpajon, France) was added (25 mL) in 100 mL of milk placed in a glass tube (50 mm Â 300 mm) and vigorously mixed for one min; the rennet was diluted 1:10 prior to addition. Rennet flocculation time (RFT) was recorded at 30 C and represented the time elapsed between the addition of rennet to the onset of flocculation, as measured by the first appearance of visual flocs on the inner side of the rotating glass tube (15 rotations/min) kept at 30 C (Sommer & Matsen, 1935).…”

Section: Enzymatic Coagulation and Rheological Evaluationmentioning

confidence: 99%

“…The rate of the coagulation reaction is strongly related to the extent of k-casein hydrolysis. After 85-90% of k-casein hydrolysis (Dalgleish, 1979), micelle flocculation, visualized by changes in the macroscopic properties of milk, begins and can be measured using the reference method of Sommer and Matsen (1935). Then, cross-links are progressively formed between chains of flocculating micelles to form a final gel.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method

Lagaude

Fernández

Cuq

et al. 2004

International Dairy Journal

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Enzymatic Coagulation and Rheological Evaluationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method

Lagaude

Fernández

Cuq

et al. 2004

International Dairy Journal

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“…Samples of SM, UFC and UFC with concentrations of matodextrin from 0.5% (w/v) to 2% (w/v) with the increment of 0.5% (w/v) were prepared. To defi ne RFT method as according to Sommer and Matsen (1935) was used. Samples pasteurized at 74 ±2°C for 20-25 s and cooled to 30°C.…”

Section: Methodsmentioning

confidence: 99%

Tapioca maltodextrin in the production of soft unripened cheese

Iakovchenko¹,

Арсеньева²

2016

Acta Sci Pol Technol Aliment

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Background. An excessive consumption of fat has been associated with an increased risk of health problems such as obesity, diabetes and cardiovascular diseases. Cheese is a highly concentrated product which is rich in protein and minerals such as calcium and phosphorus and essential amino acids, therefore it is an important food in the diet. But low fat cheeses are usually characterized as having poor body and fl avour. Therefore, it is crucial to fi nd ways of improving the acceptability of the product. The aim of this research was to investigate the possibility of using of tapioca maltodextrin in the production of soft cheese made from ultrafi ltrated skimmed milk and to create organoleptic properties of a fat product in a non-fat product. Material and methods. To estimate the possibility of using tapioca maltodextrin in the production of soft cheese, the infl uence of tapioca maltodextrin on rennet fl occulation time (RFT) and rennet clotting time (RCT), pH values, moisture content were estimated. Improving the quality of cheese, rheological and sensory characteristics in the course of soft unripened cheese manufacturing has to be focused on. Results. Using tapioca maltodextrin led to decrease in RFT and RCT. The concentration increase of the maltodextrin in milk for cheese production led to increase in moisture-binding capacity and moisture content of the cheeses, but led to decrease in RFT, RCT and pH-value. Based on the experiments data the optimal doses of tapioca maltodextrin were recommended.Conclusions. An addition of tapioca maltodextrin resulted in a tendency of decreasing RFT and RCT, pH--value for cheese made with diff erent concentrations of tapioca maltodextrin when compared to cheese made without maltodextrin addition. At the same time an increased amount of tapioca maltodextrin led to moisture content increase of cheese samples. Inclusion of tapioca maltodextrin in natural, low fat cheese may improve texture and acceptability as compared to low fat control cheeses without maltodextrin. The recommended level of tapioca maltodextrin is 1.1% of the mixture weight.

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Kinetics of milk coagulation: III. Mathematical modeling of the kinetics of curd formation following enzymatic hydrolysis of κ‐casein—parameter estimation

Carlson

Hill

Olson

1987

Biotech & Bioengineering

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A step function model of milk micelle agglomeration is proposed to explain the observed kinetics of milk clotting following rennet addition. The model ties together the primary and secondary phases of coagulation. The basis of the model is that no micelle flocculation takes place until ca. 75% of the kappa-casein in the milk is hydrolyzed, at which time flocculation occurs rapidly and the rate limiting step for the clotting process shifts to the kappa-casein hydrolysis reaction. Using such a model, it is possible to explain the clotting kinetics for both rapidly denaturing enzymes and stable enzyme systems. The average rate of the flocculation reaction can be obtained from clotting time-versus-reciprocal-enzyme-concentration data by extrapolating the data to infinite enzyme concentration. The critical conversion required for imminent flocculation can be found by extrapolating the enzyme concentration to zero. This approach indicates that the critical conversion necessary for gelation is temperature dependent changing from a limiting value of essentially 100% hydrolysis at temperatures below 15 degrees C to only 60% conversion at temperatures above 30 degrees C.

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The Relation of Mastitis to Rennet Coagulability and Curd Strength of Milk

Cited by 85 publications

References 3 publications

Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method

Characterization of curd formation during the rennet coagulation of milk by an optical microscopic method

Tapioca maltodextrin in the production of soft unripened cheese

Kinetics of milk coagulation: III. Mathematical modeling of the kinetics of curd formation following enzymatic hydrolysis of κ‐casein—parameter estimation

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