The aim of the present work was to analyze the possibility of varying the rheological characteristics and the syneresis kinetics of curds obtained from milk retentates through the addition of salts capable of modyfing calcium equilibria. Sodium chloride (1 % and 2 %) and sodium citrate (500 and 2000 ppm) were added before ultrafiltration to raw whole milk. Salt addition caused a reduction of the colloidal calcium fraction and a consequent increase of the soluble form. Within soluble fraction, NaCl caused a relative increase in the ionic form determining a change in the rate of coagulum firming. The addition of 1 % NaCl brought about an increase in whey drainage, while higher addition had an opposite effect. Sodium citrate delayed the coagulation of milk and retentates, especially after addition of 2000 ppm; curds presented a lower firmness while syneresis decreased.
|Titolo:||RENNET COAGULATION OF MILK RETENTATES - EFFECT OF THE ADDITION OF SODIUM-CHLORIDE AND CITRATE BEFORE ULTRAFILTRATION|
CASIRAGHI, ERNESTINA (Primo)
LUCISANO, MARA (Ultimo)
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||1991|
|Appare nelle tipologie:||01 - Articolo su periodico|