Relationships of Heat Treatment, Solids-Not-Fat, and Calcium Chloride to the Curd Tension of Skimmilk

Abstract

The curd tension of milk pasteurized as high as 165[degree]F for 30 min. can be restored, i.e., raised to approximately 54 g (an average value for milk containing 9% solpids-not-fat and pasteurized at 143[degree]F for 30 minutes) by the addition of solids-not-fat and CaCl2. The optimum amount of CaCl2 that may be added varies from 0.02 to 0.10%, depending on the heat treatment of which the milk is subjected. CaCl2 concentrations as high as 0.08% gives no detectable off-flavor to the pasteurized skim milk.