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- W2023355889 abstract "Abstract Samples of raw whole milk were heated at 25, 50, and 75°C for 0, 30, 60, 120, and 240 min. After heating, each sample was subdivided into portions that were maintained at 0°C for 0, 30, 60, and 120 min. In a second experiment samples of milk were heated at 25 and 50°C for the same intervals as before but at 75°C for only 5, 10, 15, and 20 min. Samples heated at all three temperatures were kept at 0°C for 30 min after heat treatments. Following heating, pH of each sample was measured, and rennet clotting properties of milk at a constant rennet concentration were determined by the Formagraph instrument. Cold storage at 0°C for up to 2 h did not have a significant effect on pH or on rennet-clotting properties of milk. Increase from 25 to 50°C and prolonged heating reduced pH and clotting time. Curd firming rate and cutting time were affected by the time milk was heated. When milk was heated at 75°C, clotting time, curd firming rate, and cutting time of curd were reduced markedly. Milk heated at 75°C for 30 min or longer did not clot." @default.
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- W2023355889 date "1985-03-01" @default.
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- W2023355889 title "Effects of Heat Treatment and Posttreatment Holding Time on Rennet Clotting of Milk" @default.
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- W2023355889 doi "https://doi.org/10.3168/jds.s0022-0302(85)80854-7" @default.
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