Dairy Chemistry And Biochemistry

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS 393

Gel strength -

Figure 10.9 Principal factors that affect the strength of renneted milk gels (curd tension); pH

(O), calcium concentration (O), protein concentration (O), preheat treatment ( x ).

45’C 40’C

3sc

30’c

t Time after cutting

pH 6.3

pH 6.4

pH 6.5

pH 6.6

t Time after cutting

Figure 10.10 Effect of temperature (a) and pH (b) on the rate and extent of syneresis in
cut/broken renneted milk gels.