Effect of milk concentration on the rennet coagulation time
- 1 June 1980
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 47 (2), 231-235
- https://doi.org/10.1017/s0022029900021105
Abstract
Summary: Measurements have been made of the coagulation times (CT) of concentrated and diluted milks when treated with chymosin. After dilution, milks showed a large increase in CT: conversely, concentrated milks showed a similar CT to unconcentrated milk. The results are discussed in terms of a mechanism which reduces to a form similar to that proposed by Holter (1932).This publication has 5 references indexed in Scilit:
- Proteolysis and aggregation of casein micelles treated with immobilized or soluble chymosinJournal of Dairy Research, 1979
- Intermicellar relationships in rennet-treated separated milk: II. Process of gel assemblyJournal of Dairy Research, 1978
- On enzymatic clotting processesBiophysical Chemistry, 1977
- Casein micelle structure: location of κ-caseinJournal of Dairy Research, 1972
- The crystallography of calf rennin (chymosin)Proceedings of the Royal Society of London. B. Biological Sciences, 1971