Simultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperature
Yükleniyor...
Dosyalar
Tarih
2012
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The objective of the present study was to assess competitive interactions between transglutaminase (TGase) and rennet during rennet coagulation of skim milk. Rennet coagulation was achieved at two different renneting temperatures (30 degrees C and 34 degrees C), three initial milk pH levels (6.5, 6.3 and 6.1) and two TGase concentrations (0.6 U g(-1) protein and 1.8 U g(-1) protein). Results of the relative caseinomacropeptide in serum and degree of polymerization revealed that TGase influenced both the primary and secondary phases of rennet coagulation, respectively. Overall, the higher the renneting temperature and the lower the TGase level, the lower were the yields of the rennet gels. The coagulation times (tc) of the gels decreased with decreased initial milk pH and increased coagulation temperature. The optimum initial milk pH, coagulation temperature and TGase concentration were determined to be 6.3, 30 degrees C and 1.8 U g(-1) protein. (C) 2011 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Milk Coagulation, Rennet
Kaynak
International Dairy Journal
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
24
Sayı
1
