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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2005
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| Online Access: | https://www.redalyc.org/articulo.oa?id=72450106 |
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| _version_ | 1866814414173241344 |
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| author | M. S. Pauletti |
| author_facet | M. S. Pauletti |
| contents | Desuerado de coágulos de leche formados por enzima coagulante y glucono-d-lactona M. S. Pauletti O. A. Sbodio E. J. Tercero S. C. Costa Química Cheesemaking draining rate combined coagulation Draining rate of milk gels formed by a combination of rennet and glucono-d lactone, immersed in its own whey was studied, as well as the influence of the initial pH, temperature and enzyme concentration on the draining rate and the demineralisation extent of the curd. Draining rate was measured as a function of the variation of curd moisture with the draining time. The changes in calcium concentration during the process were also determined. The flocculation time decreased not only with the enzyme concentration increase but the initial pH lowering and/or temperature increase. The whey removal followed an exponential model whose characteristic parameter a can be used to evaluate the draining rate. A close correlation between Ca concentration and pH was also observed. 2005 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450106 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.1 Vol.5 |
| format | Artículo científico |
| id | redalyc_72450106 |
| language | en |
| publishDate | 2005 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Desuerado de coágulos de leche formados por enzima coagulante y glucono-d-lactona M. S. Pauletti Química Cheesemaking draining rate combined coagulation Desuerado de coágulos de leche formados por enzima coagulante y glucono-d-lactona M. S. Pauletti O. A. Sbodio E. J. Tercero S. C. Costa Química Cheesemaking draining rate combined coagulation Draining rate of milk gels formed by a combination of rennet and glucono-d lactone, immersed in its own whey was studied, as well as the influence of the initial pH, temperature and enzyme concentration on the draining rate and the demineralisation extent of the curd. Draining rate was measured as a function of the variation of curd moisture with the draining time. The changes in calcium concentration during the process were also determined. The flocculation time decreased not only with the enzyme concentration increase but the initial pH lowering and/or temperature increase. The whey removal followed an exponential model whose characteristic parameter a can be used to evaluate the draining rate. A close correlation between Ca concentration and pH was also observed. 2005 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450106 en http://www.redalyc.org/revista.oa?id=724 Ciencia y Tecnología Alimentaria application/pdf Sociedad Mexicana de Nutrición y Tecnología de Alimentos Ciencia y Tecnología Alimentaria (México) Num.1 Vol.5 |
| title | Desuerado de coágulos de leche formados por enzima coagulante y glucono-d-lactona |
| topic | Química Cheesemaking draining rate combined coagulation |
| url | https://www.redalyc.org/articulo.oa?id=72450106 |