Contribution à l'étude de l'influence des facteurs de milieu sur la coagulation enzymatique du lait reconstitué

Ramet, J. P.; Weber, Frank-Andreas

doi:10.1051/lait:1980591-5921

Cited by 31 publications

(24 citation statements)

References 6 publications

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“…6). The low ultrafiltration in a reduction of the coagulation time and of the firming time, in accordance with previous results [22] and in an increase in syneresis [16,19,25,30,32].…”

Section: Discussionsupporting

confidence: 92%

Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment

Daviau

Famelart

Aimar

et al. 2000

Lait

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-The effect of the pH of skim milk (6.4 to 6.0), the casein concentration (27 to 36 g . kg -1 ), a reduction in the ionic strength to 0.6 compared to that of unmodified milk and the effect of heat treatment on rennet coagulation, gel syneresis and drainage were tested. Coagulation was measured using a formagraph and by viscoelasticimetry, while syneresis was studied using a centrifugation test. Drainage was followed under conditions similar to those of cheesemaking, using either a mesophilic or thermophilic process. The effects of pH and casein concentration on rennet coagulation, gel syneresis and drainage were in accordance with those reported in the literature. Reduction in ionic strength led to shorter coagulation time and firming time. It also led to an increase in gel firmness, gel syneresis, drainage rate, final amount of expelled whey, solids content and hardness of drained curd. Ionic strength appeared to have an interactive effect with pH on coagulation and with the concentration of casein on syneresis and drainage. This effect of the reduction in ionic strength is discussed. rennet coagulation / pH / casein concentration / ionic strength / drainageRésumé -La coagulation présure du lait écrémé et l'égouttage : effet du pH et de la concentration en caséine, de la force ionique et du traitement thermique. L'effet du pH du lait écrémé (6,4-6,0), de la concentration en caséines (27-36 g . kg -1 ), de la réduction de la force ionique du lait à 0,6 fois celle du lait natif et du traitement thermique a été testé sur la coagulation présure, l'aptitude à la synérèse et l'aptitude à l'égouttage des gels. La coagulation était suivie à l'aide du formagraph et d'un viscoélasticimètre, tandis que la synérèse était suivie par un test de centrifugation et l'égout-tage était étudié par une méthode proche d'une fabrication fromagère. Les résultats confirment ceux de la littérature pour l'effet des facteurs pH et concentration en caséine sur la coagulation, la synérèse et l'égouttage. La réduction de la force ionique a entraîné une réduction du temps de prise et de

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“…6). The low ultrafiltration in a reduction of the coagulation time and of the firming time, in accordance with previous results [22] and in an increase in syneresis [16,19,25,30,32].…”

Section: Discussionsupporting

confidence: 92%

Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment

Daviau

Famelart

Aimar

et al. 2000

Lait

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“…This ®nding was expected, because rennet has maximum activity when approaching the body temperature of calves and lambs. 27,37 Storry and Ford 30 measured curd consistency 1 h after clotting had taken place, so it is possible that a certain amount of spontaneous syneresis had already occurred, resulting in softer curds at higher temperatures.…”

Section: Clotting Parameter Variedmentioning

confidence: 99%

Factors affecting the clotting properties of sheep milk

Bencini

2002

J Sci Food Agric

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A Formagraph was used to test the effects of some of the exogenous factors that can affect the processing properties of milk (pH, soluble calcium, rennet concentration, coagulation temperature), and two of the endogenous factors (protein and fat concentration), on the comparative clotting properties of sheep and cows' milk, namely renneting time (r), rate of ®rming (k20) and curd consistency (A30). A lower pH decreased r and k20 and increased A30 in both sheep and cows' milk. The addition of calcium chloride did not affect the clotting properties of sheep milk, but in cows' milk it decreased r and k20 and increased A30. Increasing the concentration of rennet decreased r and k20 and increased A30 for both sheep and cows' milk. Increasing the coagulation temperature from 30 to 38°C decreased r for both sheep and cows' milk, but it decreased k20 and increased A30 only in cows' milk. Increasing the protein concentration decreased r in both sheep and cows' milk; it did not affect k20 of sheep milk, but it decreased that of cows' milk and increased A30 in both milks. Increasing the fat concentration had little effect on r and k20 in either sheep cows' milk, but it decreased A30 in both milks. In general, sheep milk had faster renneting times and rates of ®rming and greater curd consistency than cows' milk, and its clotting properties tended to be less affected by changes in the clotting conditions.

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“…Le tableau II précise les valeurs des modules G', G" et de la tangente de perte, tan δ (G"/G'), du gel présure et des gels obtenus par action de la présure sur des laits pré-acidifiés à pH 6,35, 6,00 et 5,60 pour la concentration caséinique standard (34,6 g·kg -1 ). Sur les gammes de pH et de concentration caséinique étudiées, les valeurs de G' et G" sont maximales à pH 6,00 alors que la tangente δ est minimale, en accord avec des travaux précédents [17,19,26]. L'hydratation des particules caséiniques minimale dans cette zone de pH reflète un encombrement stérique des particules réduit.…”

Section: Viscoélasticité Des Gels De Lait En Fonction De La Valeur Duunclassified

Hydratation des micelles de caséine et structure fractale des agrégats et des gels de lait

Vetier¹,

Banon²,

Ramet³

et al. 2000

Lait

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-Casein micelle solvation and fractal structure of milk aggregates and gels. Milk gelation by combined action of acidification and rennetting constitutes the first stage of cheese making. The effects of pH on rennetting milk are studied in natural milk, pH 6.58 (the initial pH) to pH 5.60. The methodology used to study the structure of aggregates and gels is based upon the fractal theory. A relationship is observed between the hydration of casein particles, the structure of milk aggregates and gels, and the rheological properties of gels.casein / fractal / gelation / milk / solvation Résumé -La coagulation du lait, induite par action conjuguée d'un agent acidifiant et d'une enzyme protéolytique, représente la phase initiale de fabrication de la grande majorité des fromages. L'influence du pH du lait à l'emprésurage est étudiée de pH 6,58, pH initial du lait, à pH 5,60. Une méthodolo-gie basée sur la théorie des fractales est utilisée pour la caractérisation de la structure des agrégats et des gels. Une relation est mise en évidence entre l'hydratation des particules caséiniques, la structure des agrégats et des gels de lait, et les propriétés rhéologiques des gels.

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Contribution à l'étude de l'influence des facteurs de milieu sur la coagulation enzymatique du lait reconstitué

Cited by 31 publications

References 6 publications

Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment

Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment

Factors affecting the clotting properties of sheep milk

Hydratation des micelles de caséine et structure fractale des agrégats et des gels de lait

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