Effect of insoluble calcium concentration on rennet coagulation properties of milk.

@article{Choi2007EffectOI,
  title={Effect of insoluble calcium concentration on rennet coagulation properties of milk.},
  author={Jonathan W. Choi and David S. Horne and John A. Lucey},
  journal={Journal of dairy science},
  year={2007},
  volume={90 6},
  pages={2612-23}
}
Rennet-induced gels were made from milk acidified to various pH values or milk at pH 6.0 that had added EDTA. The objective was to examine the effect of removing insoluble Ca (INS Ca) from casein micelles (CM) on rennet gelation properties. For the pH trial, diluted lactic acid was added to reconstituted skim milk to decrease the pH to 6.4, 6.0, 5.8, 5.6… CONTINUE READING