Statistically Defining Optimal Conditions of Coagulation Time of Skim Milk

Celebi M., Ozdemir Z. Ö., Eroglu E., GÜNEY İ.

JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN, cilt.36, sa.1, ss.1-5, 2014 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 36 Sayı: 1
  • Basım Tarihi: 2014
  • Dergi Adı: JOURNAL OF THE CHEMICAL SOCIETY OF PAKISTAN
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.1-5
  • Yıldız Teknik Üniversitesi Adresli: Hayır

Özet

Milk consist huge amount of largely water and different proteins. Kappa-kazein of these milk proteins can be coagulated by Mucor miehei rennet enzyme, is an aspartic protease which cleavege 105 (phenly alanine)-106 (methionine) peptide bond. It is commonly used clotting milk proteins for cheese production in dairy industry. The aim of this study to measure milk clotting times of skim milk by using Mucor Miehei rennet and determination of optimal conditions of milk clotting time by mathematical modelling. In this research, milk clotting times of skim milk were measured at different pHs (3.0, 4.0, 5.0, 6.0, 7.0, 8.0) and temperatures (20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75 degrees C). It was used statistical approach for defining best pH and temperature for milk clotting time of skim milk. Milk clotting activity was increase at acidic pHs and high temperatures.