Effects of pH and Temperature on the Secondary Phase of Milk Clotting by Rennet

Abstract

A Brookfield LVT-Helipath Viscometer with a modified TF spindle was used to monitor rate of increase in firmness of milk coagula formed by rennet. Varying amounts of rennet were used to give equivalent clotting times at various temperatures and pH values. Reducing pH from 6.8 to 6.3 caused slight increases in rates of increase of coagulum firmness after clotting. Increasing temperature from 31-40.degree. C had much greater effects on firming rates.