文章基本信息

标题：The Effect of Heat Treatment on the Rennetability of Cow and Sheep 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：1989
卷号：14
期号：1
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 sheep milks 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 samples, some heat treatments (72 ^oC, 75 ^oC and 80 ^oC) increased the renneting time of milk. But the effect of some heat treatments (65 ^oC and 68 ^oC) were not important. Addition of CaCl₂ into heat treated milk samples decreased the renneting time.