Effects of Heat Treatment and Post-Treatment Holding Time on Rennet-Clotting Properties of Milk
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Effect of Dietary Protein Supplementation on Sheep Milk Coagulation Properties
The objectives of this experiment were to evaluate the effects of dietary protein supplementation in lactating dairy ewe’s diets on milk coagulation properties. Milk samples (n=126) were analyzed to assess the source of variation for rennet coagulation ability at the 6th (RCA6) and 12th hour (RCA12), milk clotting time (MCT, s) and an index of milk clotting time (IMCT, %). In addition, data wer...
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Fifty-two Holstein cows with different phenotypes of κ-casein (κ-CN) and β-lactoglobulin (β-LG) were selected to provide weekly milk samples for heating at 30, 70, 75 and 80°C for 2 min. Coagulating properties of heated milk samples measured as rennet clotting time, rate of curd firming and curd firmness at cutting were determined by a Formagraph. Milk samples were analysed for fat and casein. ...
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Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
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Present study was planned to produce and evaluate liquid rennet from buffalo calves abomasa. Out of 30 abomasa collected, 20 samples were selected for the study and analyzed for proteolytic activity, clotting activity, productivity, shelf life, pH and sensory evaluation. Non protein nitrogen (NPN) contents of rennet coagulated milk (1.33±0.02%) were significantly higher (P<0.01) than that of ra...
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