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标题：The Effect of Heat Treatment of the Rennetability of Sheep and Goad 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：4
出版社：Association of Food Technology, Turkey
摘要：In this study, the effect of different heat treatments on the rennetability of sheep and goat milk and their combinations (25%, 50% and 75%) were investigated. The milk samples were divided into six subsample 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 other samples, except one sample (the mixture of 75% sheep and 25% goat milks), all of the heat treatments increased the renneting time of milk. But, heating milk to 65 ^oC for 30 min. and 68 ^oC for 10 min. resulted in a decrease in renneting time of the mixture of 75% sheep and 25% goat milk. Addition of CaCl₂ at increasing concentrations to heated milk resulted in shortening the renneting time of milk.