Milk Curdling by Rennet under High Pressure
Kunio Ohmiya, KEIKO FUKAMI, Shoichi Shimizu, K. Gekko
Journal of Food Science
Abstract
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 CaCl 2 . After holding the milk with rennet at 35°C for given periods under high pressure, up to 1300 kglcm 2 , 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.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
secondary phase reaction delayed under high pressure
“The secondary phase reaction (core formation of casein micelle aggregates) was delayed under high pressure.”
tertiary phase reaction accelerated under high pressure
“The tertiary phase reaction (milk curd formation) was accelerated.”
milk curdling by rennet not affected by compression
“The primary phase reaction of milk curdling by rennet (hydrolysis of casein) was not affected by compression.”