Determination of Rennet Clotting Time by Texture Analysis Method


YÜKSEL Z.

Food and Nutrition Sciences, cilt.4, ss.1108-1113, 2013 (Diğer Kurumların Hakemli Dergileri)

  • Cilt numarası: 4
  • Basım Tarihi: 2013
  • Dergi Adı: Food and Nutrition Sciences
  • Sayfa Sayıları: ss.1108-1113

Özet

In this study, texture analysis method was used for the determination of rennet flocculation time (tfloc) and rennet clotting time (tclot) of rennet-induced reconstitued milk samples with different CaCl2 concentrations. The rennet flocculation time (RFT) and rennet clotting time (RCT) were also determined by using the Berridge test and sensory evaluation. The hardness value versus renneting time curves derived from texture analysis gave a good modified exponential relationship for each CaCl2 concentration and the curves were used to calculate flocculation time and clotting time parameters. It was found that the parameters (tfloc and tclot) appeared strongly correlated with RFT and RCT, respectively. Texture analysis was proved as a suitable method to control the rennet-induced coagulation and determine the rennet clotting time. It was also determined that enrichment of milk with CaCl2 leaded to a decrease in flocculation and clotting times and an increase in rate of clotting and gel hardness.