A simple method for observing rennet coagulation in goat milk
enneting properties of goat milk were examined by a vibration viscometer in different renneting condition like CaCI; concentration, enzyme concentration and temperature. We observed markedly differences in the cutting time and the curd viscosity. All the increase of temperature, enzyme and CaCI; con...
Elmentve itt :
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2010
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
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| Kulcsszavak: | Mérnöki tudományok, Kémia |
| Online Access: | http://acta.bibl.u-szeged.hu/11810 |
| Tartalmi kivonat: | enneting properties of goat milk were examined by a vibration viscometer in different renneting condition like CaCI; concentration, enzyme concentration and temperature. We observed markedly differences in the cutting time and the curd viscosity. All the increase of temperature, enzyme and CaCI; concentration caused a decrease in the cutting time and also in the curd viscosity. Our results related CaCI; addition was contrary with the literature can explain that we used raw goal milk. The use of heat treated goat milk could give different results partly which needs further experiments. The effect of the increase of renneting temperature on the cutting time equalized at 38 °C but the curd viscosity was markedly lower. Therefore the increase of renneting temperature more than 38 °C does not pay making cheese from raw goat milk. We explained a great variety in viscosity (from 80 mPas tor 600 mPas) and cutting time with different renneting condition, therefore many experiments is needed to clear the acceptable parameters of renneting. We would like to continue the work related to the cuning time predicting model. |
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| Terjedelem/Fizikai jellemzők: | 22-30 |
| ISSN: | 1788-6392 |