Effect of rennet and sodium chloride concentration on milk coagulation properties
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| _version_ | 1876491522231238656 |
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| author | O. A. Sbodio |
| author_facet | O. A. Sbodio |
| contents | Effect of rennet and sodium chloride concentration on milk coagulation properties O. A. Sbodio E. J. Tercero R. Coutaz G.R. Revelli Química Whole milk hot wire method rennet coagulation NaCl concentration coagulation properties This work presents the effect of rennet and NaCl concentration on rennet clotting properties of whole milk powderusing the hot wire method. Rennet clotting time (CT), maximum slope at voltage profile (tmax) and maximum curd voltage(FmaxV) were the coagulation parameters measured using this method. A factorial design was applied at constant pH (6.6),temperature (35 °C) and added CaCl2 (1.8 mM), considering five levels of rennet concentration (0.0495, 0.043, 0.028,0.013 and 0.0066 RU·mL-1 milk) and five final NaCl concentrations in milk (28.8, 25.5, 17.9, 10.3 and 7.0 mM). Rennetconcentration showed significant influence on CT and tmax, while NaCl concentration had a lesser impact. The quadraticterms of rennet concentration were significant (P < 0.01) for the three parameters. Under the conditions studied, FmaxVvariation was important, reaching the highest values in a narrow range of rennet and NaCl concentration. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450303 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.3 Vol.5 |
| format | Artículo científico |
| id | redalyc_72450303 |
| institution | Redalyc |
| language | en |
| publishDate | 2006 |
| publisher | Sociedad Mexicana de Nutrición y Tecnología de Alimentos |
| spellingShingle | Effect of rennet and sodium chloride concentration on milk coagulation properties O. A. Sbodio Química Whole milk hot wire method rennet coagulation NaCl concentration coagulation properties Effect of rennet and sodium chloride concentration on milk coagulation properties O. A. Sbodio E. J. Tercero R. Coutaz G.R. Revelli Química Whole milk hot wire method rennet coagulation NaCl concentration coagulation properties This work presents the effect of rennet and NaCl concentration on rennet clotting properties of whole milk powderusing the hot wire method. Rennet clotting time (CT), maximum slope at voltage profile (tmax) and maximum curd voltage(FmaxV) were the coagulation parameters measured using this method. A factorial design was applied at constant pH (6.6),temperature (35 °C) and added CaCl2 (1.8 mM), considering five levels of rennet concentration (0.0495, 0.043, 0.028,0.013 and 0.0066 RU·mL-1 milk) and five final NaCl concentrations in milk (28.8, 25.5, 17.9, 10.3 and 7.0 mM). Rennetconcentration showed significant influence on CT and tmax, while NaCl concentration had a lesser impact. The quadraticterms of rennet concentration were significant (P < 0.01) for the three parameters. Under the conditions studied, FmaxVvariation was important, reaching the highest values in a narrow range of rennet and NaCl concentration. 2006 artículo científico 1135-8122 https://www.redalyc.org/articulo.oa?id=72450303 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.3 Vol.5 |
| title | Effect of rennet and sodium chloride concentration on milk coagulation properties |
| topic | Química Whole milk hot wire method rennet coagulation NaCl concentration coagulation properties |
| url | https://www.redalyc.org/articulo.oa?id=72450303 |