BUFFER, LACTIC FERMENTATION, AND RENNET COAGULATION PROPERTIES OF SKIM MILK RETENTATES PRODUCED BY ULTRAFILTRATION

被引：29

作者：

COVACEVICH, HR ^{[1
]}

KOSIKOWSKI, FV ^{[1
]}

机构：

[1] CORNELL UNIV,DEPT FOOD SCI,ITHACA,NY 14853

来源：

JOURNAL OF DAIRY SCIENCE | 1979年 / 62卷 / 02期

关键词：

D O I：

10.3168/jds.S0022-0302(79)83227-0

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

The buffer, lactic fermentation potential, and rennet coagulation of direct ultrafiltration retentates of skim milk were studied. Retentates concentrated five fold (18.5% total solids) and acidified directly or through a lactic acid fermentation displayed a dB/dpH value at pH 5.1 seven times greater than original skim milk. The buffering capabilities rose exponentially with increasing total solids. Rennet-coagulation behavior of ultrafiltration retentate was similar to that of milk. Successive reductions of 50% in rennet extended coagulation time by a factor of 1.9 ± .05. © 1979, American Dairy Science Association. All rights reserved.

引用

页码：204 / 207

页数：4