Free Access
| Issue |
Lait
Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
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|---|---|---|
| Page(s) | 33 - 42 | |
| DOI | https://doi.org/10.1051/lait:2000105 | |
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), CBLU, University of Leeds
* revised and updated by: Marcus Hennecke, Ross Moore, Herb Swan
* with significant contributions from:
Jens Lippmann, Marek Rouchal, Martin Wilck and others -->
DOI: 10.1051/lait:2000105
Lait 80 (2000) 33-42
Rennet coagulation of heated milk concentrates
Regina Schreiber, Jörg Hinrichs
Dairy and Food Research Centre Weihenstephan, Institute for Food Process Engineering, Technische Universität München, 85350 Freising, Germany
Abstract:
The high temperature heating of cheese milk is a
useful tool for preventing late fermentation during cheese ripening if the renneting properties remain
unchanged. The aim of the investigations was to find heating conditions which guarantee the inactivation
of clostridia spores but still enable rennet coagulation of the heated milk and milk concentrates
respectively. The gel strength of the rennet gels increased the more the casein content increased. The
native whey proteins did not influence the gel strength. In contrast the denatured whey proteins hinder
rennet coagulation and the gel became weaker. The upper limit of denatured whey proteins dependent on the
casein concentration in the retentate was able to be determined in order to achieve the gel strength of
pasteurized skim milk. Almost "whey protein-free" casein solutions (3.8% casein) were produced by
diafiltration. The heating conditions of
C/280 s and
C/24 s were able to destroy
spores from Clostridium tyrobutyricum by 4 log units while the rennet coagulation was slightly
altered.
C/280 s and
C/24 s were able to destroy
spores from Clostridium tyrobutyricum by 4 log units while the rennet coagulation was slightly
altered.
microfiltration / ultrafiltration / rennet coagulation / high temperature heating / whey protein denaturation
Correspondence and reprints: R. Schreiber
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