Effect of calcium and enzyme in cutting time prediction of coagulating goats' milk using a light scattering sensor

International Dairy Journal

Volumn 12, Issue 12, 2002, Pages 1019-1023

  Castillo, M ^a   Payne, F A ^b   Hicks, C L ^b   Laencina, J ^a   Lopez M B ^a  

^a UNIVERSITY OF MURCIA   (Spain)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Backscatter; Calcium; Diffuse reflectance; Goats' milk; NIR; Rennet

Indexed keywords

CAPRA HIRCUS; MUCOR; RHIZOMUCOR MIEHEI;

EID: 0036992755     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(02)00121-8     Document Type: Article

References (12)

1. Castillo, M., Payne, F. A., Hicks, C. L., & López, M. B. (2000). Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: Effect of pH, temperature and enzyme concentration. International Dairy Journal, 10, 551-562.
2. Crofcheck, C. L., Payne, F. A., & Nokes, S. E. (1999). Predicting the cutting time of cottage cheese using light backscatter measurements. Transaction of the ASAE, 42, 1039-1045.
3. de Kruif, C. G. (1999). Casein micelle interactions. International Dairy Journal, 9, 183-188.
4. Erdem, Y. K. (1997). The affect of calcium chloride concentration and pH on the clotting time during the renneting of milk. Gida, 22, 449-455.
5. 2: Physicochemical characteristics of micelles and rennet coagulation. International Dairy Journal 9, 293-297.
6. IDF (1987). Determination of the clotting time of milk to which a milk-clotting enzyme solution has been added. Brussels, Belgium: International Dairy Federation, Standard 110A, Appendix A.
7. Lagoueyte, N., Lagaude, A., & Tarodo de la Fuente, B. (1995). Rheological properties of renneted reconstituted milk gels by piezoelectric Viscoprocess: Effects of temperature and calcium phosphate. Journal of Food Science, 60, 1344-1363.
8. López, M. B. (1993). Cuajos y enzimas coagulantes en la elaboración de queso de cabra en la Región de Murcia. Ph.D. thesis, University of Murcia, Spain.
9. López, M. B., Jordán, M. J., Hellin, P., Castillo, M., & Laencina, J. (1997). Kinetics of κ-casein hydrolysis by different rennet and coagulant enzymes in murciano-granadina goat milk. Milchwissenschaft, 52, 370-373.
10. Passos, E. F., Monteiro, P. S., Oliveira, R. C., Martins, J. G. O., Alves, H. G., & Brandao, S. C. C. (1999). Predicting the cutting time of coagulating milk for cheese production using a heated thermistor. Journal of Food Science, 64, 879-882.
11. SPSS (1999). Statistical Packages for the Social Sciences. Version 9.0.1. SPSS Inc., 233 S. Wacker Drive, Chicago, IL, USA.
12. Ustunol, Z., Hicks, C. L., & Payne, F. A. (1991). Diffuse reflectance profiles of eight milk-clotting enzyme preparations. Journal of Food Science, 56, 411-415.