Investigating the Acid- and Enzyme-Induced Coagulation of Raw Milk Using Dielectric and Rheological Measurements

In this study, the enzyme-induced and acid coagulation of raw milk samples were investigated, these two processes monitored by determining changes in dielectric rheological behavior to see if any correlations could be found between properties. For experiments, 250 cm3 sample industrial chymosin used, during coagulation, thermophile yogurt culture was added same amount milk. The apparent viscosity with a vibro viscometer, constant measured frequency range 200–2400 MHz an open-ended assessment kit (DAK) connected vector network analyzer (VNA). Our experimental findings revealed that both distinct phases terms properties, regardless molecular mechanisms behind aggregation casein micelles, strong correlation (with R2-values ranging 0.967 0.992) can extent constant, suggesting measurements might adequately used dairy processing technologies. These results verified applicability non-destructive