کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
223710 | 464394 | 2013 | 6 صفحه PDF | دانلود رایگان |
The ultrafiltration (UF) of sheep milk is carried out in concentration mode in order to evaluate the variation of the rennet clotting properties of the concentrates as a function of the volumetric concentration factors up to a value of 2.0. The UF unit is equipped with 25.5 cm2 of membrane surface area. The cellulose acetate laboratory – made membrane has a molecular weight cut-off of 7000 Da. The evolution pattern of the rennet clotting properties of the skimmed sheep milk feed and UF retentates was assessed by the Optigraph. A significant increase on curd firmness and rate of curd firming was detected with the increase of the protein concentration, while RCT show a tendency to increase with milk protein content. The variation of curd firmness and rate of curd firming with the protein concentration was linear and correlations were established.
► Curd firmness and curd firming rate increase on UF sheep milk concentrates.
► Cheese matrix improvement by UF at low concentration factor.
► Protein concentration leading to earlier curd firmness.
Journal: Journal of Food Engineering - Volume 114, Issue 2, January 2013, Pages 249–254