Milk Curdling by Rennet under High Pressure |
| |
Authors: | KUNIO OHMIYA KEIKO FUKAMI SHOICHI SHIMIZU KUNIHIKO GEKKO |
| |
Affiliation: | The authors are with the Dept. of Food Science &Technology, School of Agriculture, Nagoya Univ., Chikusa, Nagoya 464 Japan;. |
| |
Abstract: | The effect of pressure on milk curd formation initiated by rennet was studied under high pressures. The milk used was a 20% solution of skim milk powder in 0.02M CaCl2. After holding the milk with rennet at 35°C for given periods under high pressure, up to 1300 kglcm2, the extent of proteolytic digestion and the curd tension were measured under atmospheric pressure. Rennet and milk protein were not denatured by pressure under the experimental conditions used. The primary phase reaction of milk curdling by rennet (hydrolysis of casein) was not affected by compression. The secondary phase reaction (core formation of casein micelle aggregates) was delayed under high pressure and the tertiary phase reaction (milk curd formation) was accelerated. |
| |
Keywords: | |
|
|