Effects of pH calcium chloride, and chymosin concentration on coagulation properties of abnormal and normal milk
Individual Holstein cow milk samples were selected for good and poor chymosin-coagulation characteristics. The effect of pH adjustment, addition of .02% calcium chloride, and variation in chymosin concentration on coagulation properties of good and poor coagulating samples was evaluated. Pooling 50%...
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| Veröffentlicht in: | Journal of dairy science 1985-10, Vol.68 (10), p.2527-2533 |
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| container_title | Journal of dairy science |
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| creator | Okigbo, L.M Richardson, G.H Brown, R.J Ernstrom, C.A |
| description | Individual Holstein cow milk samples were selected for good and poor chymosin-coagulation characteristics. The effect of pH adjustment, addition of .02% calcium chloride, and variation in chymosin concentration on coagulation properties of good and poor coagulating samples was evaluated. Pooling 50% good and 50% poor coagulating samples did not improve the average coagulation properties of the poor samples. Reducing milk pH to 6.3 caused a significant decrease in coagulation time but a less marked increase in curd firmness. The greatest increase in curd firmness was obtained by a combination of reducing milk pH, addition of .02% calcium chloride, and reducing chymosin concentration. High-chymosin concentration at reduced pH decreased coagulation time without substantially increasing curd firmness. Curd disintegration was more apparent at high-chymosin concentration in the poor coagulating samples. |
| doi_str_mv | 10.3168/jds.S0022-0302(85)81132-2 |
| format | Article |
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The effect of pH adjustment, addition of .02% calcium chloride, and variation in chymosin concentration on coagulation properties of good and poor coagulating samples was evaluated. Pooling 50% good and 50% poor coagulating samples did not improve the average coagulation properties of the poor samples. Reducing milk pH to 6.3 caused a significant decrease in coagulation time but a less marked increase in curd firmness. The greatest increase in curd firmness was obtained by a combination of reducing milk pH, addition of .02% calcium chloride, and reducing chymosin concentration. High-chymosin concentration at reduced pH decreased coagulation time without substantially increasing curd firmness. Curd disintegration was more apparent at high-chymosin concentration in the poor coagulating samples.</description><identifier>ISSN: 0022-0302</identifier><identifier>EISSN: 1525-3198</identifier><identifier>DOI: 10.3168/jds.S0022-0302(85)81132-2</identifier><identifier>PMID: 3934240</identifier><identifier>CODEN: JDSCAE</identifier><language>eng</language><publisher>Savoy, IL: Am Dairy Sci Assoc</publisher><subject>Animals ; Biological and medical sciences ; CALCIUM CHLORIDE ; Calcium Chloride - pharmacology ; Cattle ; CHLORURE DE CALCIUM ; CHYMOSIN ; Chymosin - analysis ; CLORURO DE CALCIO ; ENZIMAS ; ENZYME ; ENZYMES ; Food industries ; Fundamental and applied biological sciences. Psychology ; Hydrogen-Ion Concentration ; LAIT ; LECHE ; MILK ; Milk - analysis ; Milk - drug effects ; Milk - enzymology ; Milk and cheese industries. Ice creams</subject><ispartof>Journal of dairy science, 1985-10, Vol.68 (10), p.2527-2533</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c471t-3bd548ca4f28880df78fcbb78e19fead80f83955626987afc304d5bb0f9ae8de3</citedby><cites>FETCH-LOGICAL-c471t-3bd548ca4f28880df78fcbb78e19fead80f83955626987afc304d5bb0f9ae8de3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,782,786,27876,27931,27932</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=8430535$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/3934240$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Okigbo, L.M</creatorcontrib><creatorcontrib>Richardson, G.H</creatorcontrib><creatorcontrib>Brown, R.J</creatorcontrib><creatorcontrib>Ernstrom, C.A</creatorcontrib><title>Effects of pH calcium chloride, and chymosin concentration on coagulation properties of abnormal and normal milk</title><title>Journal of dairy science</title><addtitle>J Dairy Sci</addtitle><description>Individual Holstein cow milk samples were selected for good and poor chymosin-coagulation characteristics. The effect of pH adjustment, addition of .02% calcium chloride, and variation in chymosin concentration on coagulation properties of good and poor coagulating samples was evaluated. Pooling 50% good and 50% poor coagulating samples did not improve the average coagulation properties of the poor samples. Reducing milk pH to 6.3 caused a significant decrease in coagulation time but a less marked increase in curd firmness. The greatest increase in curd firmness was obtained by a combination of reducing milk pH, addition of .02% calcium chloride, and reducing chymosin concentration. High-chymosin concentration at reduced pH decreased coagulation time without substantially increasing curd firmness. Curd disintegration was more apparent at high-chymosin concentration in the poor coagulating samples.</description><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>CALCIUM CHLORIDE</subject><subject>Calcium Chloride - pharmacology</subject><subject>Cattle</subject><subject>CHLORURE DE CALCIUM</subject><subject>CHYMOSIN</subject><subject>Chymosin - analysis</subject><subject>CLORURO DE CALCIO</subject><subject>ENZIMAS</subject><subject>ENZYME</subject><subject>ENZYMES</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Hydrogen-Ion Concentration</subject><subject>LAIT</subject><subject>LECHE</subject><subject>MILK</subject><subject>Milk - analysis</subject><subject>Milk - drug effects</subject><subject>Milk - enzymology</subject><subject>Milk and cheese industries. 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Psychology</topic><topic>Hydrogen-Ion Concentration</topic><topic>LAIT</topic><topic>LECHE</topic><topic>MILK</topic><topic>Milk - analysis</topic><topic>Milk - drug effects</topic><topic>Milk - enzymology</topic><topic>Milk and cheese industries. Ice creams</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Okigbo, L.M</creatorcontrib><creatorcontrib>Richardson, G.H</creatorcontrib><creatorcontrib>Brown, R.J</creatorcontrib><creatorcontrib>Ernstrom, C.A</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Periodicals Index Online Segment 50</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of dairy science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Okigbo, L.M</au><au>Richardson, G.H</au><au>Brown, R.J</au><au>Ernstrom, C.A</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of pH calcium chloride, and chymosin concentration on coagulation properties of abnormal and normal milk</atitle><jtitle>Journal of dairy science</jtitle><addtitle>J Dairy Sci</addtitle><date>1985-10</date><risdate>1985</risdate><volume>68</volume><issue>10</issue><spage>2527</spage><epage>2533</epage><pages>2527-2533</pages><issn>0022-0302</issn><eissn>1525-3198</eissn><coden>JDSCAE</coden><abstract>Individual Holstein cow milk samples were selected for good and poor chymosin-coagulation characteristics. The effect of pH adjustment, addition of .02% calcium chloride, and variation in chymosin concentration on coagulation properties of good and poor coagulating samples was evaluated. Pooling 50% good and 50% poor coagulating samples did not improve the average coagulation properties of the poor samples. Reducing milk pH to 6.3 caused a significant decrease in coagulation time but a less marked increase in curd firmness. The greatest increase in curd firmness was obtained by a combination of reducing milk pH, addition of .02% calcium chloride, and reducing chymosin concentration. High-chymosin concentration at reduced pH decreased coagulation time without substantially increasing curd firmness. Curd disintegration was more apparent at high-chymosin concentration in the poor coagulating samples.</abstract><cop>Savoy, IL</cop><pub>Am Dairy Sci Assoc</pub><pmid>3934240</pmid><doi>10.3168/jds.S0022-0302(85)81132-2</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| identifier | ISSN: 0022-0302 |
| ispartof | Journal of dairy science, 1985-10, Vol.68 (10), p.2527-2533 |
| issn | 0022-0302 1525-3198 |
| language | eng |
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| source | MEDLINE; Periodicals Index Online; Access via ScienceDirect (Elsevier); EZB-FREE-00999 freely available EZB journals |
| subjects | Animals Biological and medical sciences CALCIUM CHLORIDE Calcium Chloride - pharmacology Cattle CHLORURE DE CALCIUM CHYMOSIN Chymosin - analysis CLORURO DE CALCIO ENZIMAS ENZYME ENZYMES Food industries Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration LAIT LECHE MILK Milk - analysis Milk - drug effects Milk - enzymology Milk and cheese industries. Ice creams |
| title | Effects of pH calcium chloride, and chymosin concentration on coagulation properties of abnormal and normal milk |
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