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标题：The Effect of Some Parameters on the Rennetability of Cow, Sheep 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：6
出版社：Association of Food Technology, Turkey
摘要：In this study, the effect of pH and storage of milk at low temperature (5±1 ^oC) on the rennetability of cow, sheep and goat milk and their combinations (25%, 50% and 75%) were investigated. The milk samples were divided into two parts and the first part were kept at low temperature (5±1 ^oC) and its renneting time were determined at 0; 2; 4; 6; 16 and 24. Hours. The other part were kept at 30 ^oC and its renneting time were determined at the pH 6.6; 6.5; 6.4; 6.3; 6.2; 6.1; 6.0; 5.9; 5.8; 5.7; 5.6; 5.5; 5.4; 5.3 and 5.2. In the all samples, the renneting time increased considerably with the prolongation of storage and decreased as the pH decreased. Statistically, the effect of both parameters on the rennetability were found significant.