文章基本信息

标题：The Effect of Heat Treatment on the Rennetability of Cow and Goat Milks
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作者：Celalettin Koçak ; Hale Devrim
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1994
卷号：19
期号：2
出版社：Association of Food Technology, Turkey
摘要：In this study, the effect of different heat treatments on the rennetability of cow and goat milks and their combinations (%25, %50 and %75) were investigated. The milk samples were divided into six subsamples and the first subsample from each sample was remained as control. The other samples were heated at 65 ^oC, 68 ^oC, 72 ^oC, 75 ^oC and 80 ^oC for 30 minutes, 10 minutes, 20 seconds, 20 seconds and 20 seconds respectively. Each one of the subsamples were subdivided into six parts and CaCl₂ was added at the rates of %0.00, %0.01, %0.02, %0.03, %0.04 and %0.05 into these samples and their renneting times were determined. For all of the samples, some heat treatments (65 ^oC, 72 ^oC, 75 ^oC and 80 ^oC) increased the renneting time of milk. But heating milk to 68 ^oC for 30 min. resulted in decrease in renneting time of some of the milks. Addition of CaCl₂ at increasing concentrations to heated milk resulted in shortening the renneting time of milk.