Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 1 of 1
Full-Text Articles in Food Chemistry
Enzymic Milk Coagulation: Casein Micelle Aggregation And Curd Formation, Donald J. Mcmahon
Enzymic Milk Coagulation: Casein Micelle Aggregation And Curd Formation, Donald J. Mcmahon
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Enzymic milk coagulation was monitored by measuring changes in curd firmness and apparent absorbance of undiluted milk. Detection of coagulation, visually or rheologically, occurred after the milk changes from a system of aggregating particles to an extended space network. This change was observed as a shoulder in apparent absorbance plots and coagulation time was defined as the critical point in the aggregation process analogously to non-linear condensation polymerization reactions. It corresponds to the inflexion point during the period when apparent absorbance was rapidly increasing and can be calculated by fitting curd firmness data to an exponential equation.
Addition of calcium …