Document Detail

Some factors influencing the syneresis of bovine, ovine, and caprine milks.
MedLine Citation:
PMID:  10984149     Owner:  NLM     Status:  MEDLINE    
The influence of the species, fat, curd incubation temperature (25, 30, and 35 degrees C), heat treatment of milk (70 degrees C for 5 or 30 min), and milk pH on the initial volume drained, syneresis rate, and the loss of proteins in drainage was studied. The volume drained as a function of the curd incubation time (up to 60 min) was adjusted to a first-order kinetic reaction. The k values (drained rate) and the initial volume obtained applying the equation were compared to establish the possible influence of the studied factors. In general, for all the factors studied, the syneresis rate of curd from caprine and ovine milk did not differ from those described previously in the literature for the curds from bovine milk. However, for each studied factor the pattern of syneresis rate was significantly different among the species in most of the experiments.
M M Calvo; E Balcones
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  83     ISSN:  0022-0302     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2000 Aug 
Date Detail:
Created Date:  2000-12-13     Completed Date:  2001-09-27     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  1733-9     Citation Subset:  IM    
Instituto de Fermentaciones Industriales. CSIC. Madrid, Spain.
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MeSH Terms
Food Handling*
Hot Temperature
Hydrogen-Ion Concentration
Milk / chemistry*
Milk Proteins / chemistry,  pharmacokinetics*
Species Specificity
Time Factors
Reg. No./Substance:
0/Milk Proteins

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