Determination of Rennet Clotting Time by Texture Analysis Method

DOI: 10.4236/fns.2013.411144   PDF   HTML     4,245 Downloads   6,209 Views   Citations

Abstract

In this study, texture analysis method was used for the determination of rennet flocculation time (tfloc) and rennet clotting time (tclot) of rennet-induced reconstitued milk samples with different CaCl2 concentrations. The rennet flocculation time (RFT) and rennet clotting time (RCT) were also determined by using the Berridge test and sensory evaluation. The hardness value versus renneting time curves derived from texture analysis gave a good modified exponential relationship for each CaCl2 concentration and the curves were used to calculate flocculation time and clotting time parameters. It was found that the parameters (tfloc and tclot) appeared strongly correlated with RFT and RCT, respectively. Texture analysis was proved as a suitable method to control the rennet-induced coagulation and determine the rennet clotting time. It was also determined that enrichment of milk with CaCl2 leaded to a decrease in flocculation and clotting times and an increase in rate of clotting and gel hardness.

Share and Cite:

Z. Yuksel, "Determination of Rennet Clotting Time by Texture Analysis Method," Food and Nutrition Sciences, Vol. 4 No. 11, 2013, pp. 1108-1113. doi: 10.4236/fns.2013.411144.

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1] F. Fox, P. L. H. McSweeney, T. M. Cohan and T. P. Guinee, “Cheese Chemistry, Physics and Microbiology,” Vol. 1, Elsevier Ltd., Oxford, 2004.
[2] P. Walstra, J. T. M. Wouters and T. J. Geurts, “Dairy Science and Technology,” CRC Press, Taylor and Francis Group, LLC, 2006.
[3] A. Eck and J. C. Gillis, “Cheesemaking—From Science to Quality Assurance,” Intercept Ltd., Andover, Hampshire, 2000.
[4] A. H. Klandar, A. Lagaude and D. Chevalier-Lucia, “As sessment of the Rennet Coagulation of Skim Milk: A Comparison Methods,” International Dairy Journal, Vol. 17, No. 10, 2007, pp. 1151-1160.
http://dx.doi.org/10.1016/j.idairyj.2007.03.005
[5] D. J. O’Callaghan, C. P. O’Donnell and F. A. Payne, “A Comparison of On-Line Techniques for Determination of Curd Setting Time Using Cheesemilk under Different Rates of Coagulation,” Journal of Food Engineering, Vol. 41, No. 1, 1999, pp. 43-54. http://dx.doi.org/10.1016/S0260-8774(99)00072-2
[6] F. A. Payne, C. L. Hicks and P. S. Shen, “Predicting Op timal Cutting Time of Coagulating Milk Using Diffuse Reflectance,” Journal of Dairy Science, Vol. 76, No. 1, 1993, pp. 48-61.
http://dx.doi.org/10.3168/jds.S0022-0302(93)77322-1
[7] S. K. Sharma, A. R. Hill and G. S. Mittal, “Evaluation of Methods to Measure Coagulation Time of Ultrafiltered Milk,” Milchwissenschaft, Vol. 47, No. 11, 1992, pp. 701-704.
[8] N. J. Berridge, “Some Observation on the Determination of the Activity of Rennet,” The Analyst, Vol. 77, No. 911, 1952, pp. 57-62. http://dx.doi.org/10.1039/an952770057b
[9] M. M. Bradford, “A Rapid and Sensitive Method for Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding,” Analytical Bio chemistry, Vol. 72, No. 1-2, 1976, pp. 248-254. http://dx.doi.org/10.1016/0003-2697(76)90527-3
[10] A. F. Wolfschoon-Pompo, “Influence of Calcium Chlo ride Addition to Milk on the Cheese Yield,” International Dairy Journal, Vol. 7, No. 4, 1997, pp. 249-254. http://dx.doi.org/10.1016/S0958-6946(97)00005-8
[11] M. Castillo, F. A. Payne, T. Wang and J. A. Lucey, “Ef fect of Temperature and Inoclulum Concentration on Predicition of Both Gelation Time and Cutting Time. Cottage Cheese-Type Gels,” International Dairy Journal, Vol. 16, No. 2, 2006, pp. 147-152. http://dx.doi.org/10.1016/j.idairyj.2005.02.006
[12] J. A. Lucey and P. F. Fox, “Importance of Calcium and Phosphate in Cheese Manufacture,” Journal of Dairy Science, Vol. 76, No. 6, 1993, pp. 1714-1724. http://dx.doi.org/10.3168/jds.S0022-0302(93)77504-9
[13] S. I. Shalabi and P. F. Fox, “Influence of pH on the Ren net Coagulation of Milk,” Journal of Dairy Research, Vol. 49, No. 1, 1982, pp. 153-157. http://dx.doi.org/10.1017/S0022029900022238
[14] G. J. O. Martin, R. P. W. Williams, C. Choong, B. Lee and D. E. Dunstan, “Comparison of Rennet Gelation Us ing Raw and Reconstituted Skim Milk,” International Dairy Journal, Vol. 18, No. 10-11, 2008, pp. 1077-1080. http://dx.doi.org/10.1016/j.idairyj.2008.05.009

  
comments powered by Disqus

Copyright © 2020 by authors and Scientific Research Publishing Inc.

Creative Commons License

This work and the related PDF file are licensed under a Creative Commons Attribution 4.0 International License.