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716. Physical changes in milk caused by the action of rennet: I. Description of apparatus for measuring rigidity moduli and internal viscosities, tests of reliability and some observations on syneresis

Published online by Cambridge University Press:  01 June 2009

G. W. Scott Blair  and
J. Burnett
G. W. Scott Blair
Affiliation:
National Institute for Research in Dairying, University of Reading
J. Burnett
Affiliation:
National Institute for Research in Dairying, University of Reading
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Extract

A method for measuring the increasing rigidity moduli and internal viscosities of milk during rennet setting is described. Curves are given showing the degree of reproducibility on replicate samples of dried and liquid milks, and of the effects of changes in calcium levels in the case of the former.

A tentative interpretation of the shape of the main part of the setting curve is proposed. The upper part of the curve generally becomes erratic with the onset of syneresis, but some dried milks do not show this behaviour.

Some curious phenomena concerning the production of syneretic liquid (whey) are described and methods for obviating the disturbing effects of syneresis are discussed.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 25 , Issue 2 , June 1958 , pp. 297 - 303
Copyright
Copyright © Proprietors of Journal of Dairy Research 1958

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References

REFERENCES

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