The Action of Rennet and of Heat on Milk.

The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk

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 ...

مطالعه میسل‌های کازئینی شیرخام و پاستوریزه در حالت طبیعی و پس از عمل مایه پنیر در سرما به کمک میکروسکوپ‌های الکترونی نگاره و گذاره

In this study changes in microstructure of casein micelles in raw and pasteurized milk were investigated by SEM and TEM. Milk was pasteurized by L.T.L.T. method (Temperature: 63 oC_ Time:30 minute).Samples of raw and pasteurized milk were taken from research pilot plant of The College of Agriculture. Each sample was divided into two parts. One part of each sample was directly prepared for SEM a...

مطالعه میسل‌های کازئینی شیرخام و پاستوریزه در حالت طبیعی و پس از عمل مایه پنیر در سرما به کمک میکروسکوپ‌های الکترونی نگاره و گذاره

In this study changes in microstructure of casein micelles in raw and pasteurized milk were investigated by SEM and TEM. Milk was pasteurized by L.T.L.T. method (Temperature: 63 oC_ Time:30 minute).Samples of raw and pasteurized milk were taken from research pilot plant of The College of Agriculture. Each sample was divided into two parts. One part of each sample was directly prepared for SEM a...

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...

Effects of Heat Treatment and Post-Treatment Holding Time on Rennet-Clotting Properties of Milk