ShareMILK COOLING AND BEHAVIOUR IN CHEESE-MAKING.
LE REFROIDISSEMENT DU LAIT ET SON COMPORTEMENT EN FROMAGERIE.
Author(s) : ICHILCZYK-LEONE J.
Type of article: Article
Summary
COOLING FOR 42 HRS TO 276-277K (3-4 DEG C) CAUSES AN INCREASE IN THE HYDRATION RATE OF MICELLAE OF NEARLY 35%, AN INCREASE IN THE SOLUBLE CASEIN RATIO OF NEARLY 380%, INCREASES IN DISSOLVED AND IONISED CALCIUM CONTENTS OF NEARLY 10 AND 20%. THESE EFFECTS ARE SLOWLY REVERSIBLE. ON MILK COOLED FOR 48 HRS TO 276 K THE COAGULATION TIME IS INCREASED BY ABOUT 11%. WITHOUT CORRECTING TREATMENT THERE IS THEREFORE, DUE TO COLD STORAGE, A SIGNIFICANT DECREASE IN THE CHEESE-MAKING SUITABILITY OF MILK.
Details
- Original title: LE REFROIDISSEMENT DU LAIT ET SON COMPORTEMENT EN FROMAGERIE.
- Record ID : 1982-1281
- Languages: French
- Source: Rev. lait. fr. - n. 401
- Publication date: 1981
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Casein; Milk; Chilling; Protein; Physico-chemical property; Cheese factory
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- Date : 1991/05
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- Author(s) : AMRAM Y.
- Date : 1982
- Languages : French
- Source: Rev. lait. fr. - n. 404
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- Date : 2002
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- Source: Lebensm.-Wiss. Technol. - vol. 35 - n. 1
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