Rennet coagulation of buffalo milk as affected by some factors

Thrombelastograph was used to measure the rennet coagulation properties of buffalo milk. The combined effect of pH with temperature fat and protein contents, addition of whey protein concentrat (WPC) and sodium chloride on rennet coagulation (r) and clot forming (K₂₀) times were evaluated. The fat content had little effect on r or K₂₀ compared to pH. Increasing temperature from 30 to 40 °C or the protein content of UF milk retentate from 3 to 12% decreased K₂₀ and K₂₀ of buffalo milk. The K₂₀ was greatly affected by the replacement of casein with 10, 20, 30 and 40% WPC while r was less affected. Addition of sodium chloride (2–10%) increased and K₂₀ and the effect was more pronounced at low pH. The relations between the studied factors and r and K₂₀ of buffalo milk were calculated and discussed.