scholarly journals Calf rennet production and its performance optimization

2018 ◽  
Vol 10 (1) ◽  
pp. 247-252 ◽  
Author(s):  
Asfawosen Mamo ◽  
Nedumaran Balasubramanian
Keyword(s):  
Response Surface ◽  
Performance Optimization ◽  
Raw Materials ◽  
Clotting Time ◽  
Coagulation Activity ◽  
Milk Clotting ◽  
Surface Method ◽  
Cacl2 Concentration ◽  
Milk Coagulation ◽  
Milk Clotting Activity

Milk clotting enzymes are one of the most significant cheese making raw materials impacting and regulating milk coagulation activity. Calf rennet is one of the enzymes which extracted from suckling calf abomasum. The rennet extracted was optimized for its clotting time t (s) by varying three levels of temperature (30, 35 and 40oC), pH (4, 5 and 6) and CaCl2 concentration (0.1, 0.2 and 0.3 gm/500 ml of milk) using response surface method (RSM) and also its milk clotting activity (MCA) was determined. Based on the optimized result, temperature 39.13oC, pH 4 and CaCl2 concentration of 0.21 gm/500ml had resulted minimum clotting time of 91.27 s. Using this minimum clotting time, the strength was found to be 1: 13148, establishing the fact that the calf rennet is the best natural coagulant of milk.

Measurement of milk clotting activity by rotational viscometry

2011 ◽  
Vol 78 (2) ◽  
pp. 191-195 ◽  
Author(s):  
Mandy Jacob ◽  
Martin Schmidt ◽  
Doris Jaros ◽  
Harald Rohm
Keyword(s):  
Standard Method ◽  
Small Amplitude ◽  
Clotting Time ◽  
Milk Clotting ◽  
Rotational Viscometry ◽  
Milk Gelation ◽  
Reconstituted Milk ◽  
Flocculation Time ◽  
Milk Clotting Activity

Standard method for the determination of the activity of milk coagulants is the rotating bottle method, where clotting time is defined as the time when visually observable flocculation starts. Aim of this study was to verify whether it is possible to determine milk clotting time by rotational viscometry. Using three different coagulants and reconstituted milk of different pH and temperature, flocculation time and viscosity in steady shear was determined, and milk gelation was monitored by small amplitude oscillating shear rheometry. The results show that, independent of pH and temperature, milk clotting time is related to an apparent viscosity of 7·24±0·45 mPa.s, indicating that rotational viscometry can be used for the screening of flocculation time with an accuracy of approximately 6%.

Technological Characterization of Experimental Natural Rennets Pastes

2008 ◽  
Vol 14 (5_suppl) ◽  
pp. 63-70 ◽  
Author(s):  
E. Ferrandini ◽  
M.B. López ◽  
M. Castillo ◽  
M. De Renobales ◽  
M. Virto ◽  
...  
Keyword(s):  
Lipase Activity ◽  
Clotting Time ◽  
Technological Parameters ◽  
Casein Hydrolysis ◽  
Milk Clotting ◽  
Infra Red ◽  
Milk Coagulation ◽  
Red Radiation

Four types of lamb rennet pastes were characterized according to the sort of abomasa and the treatment it received: full fresh abomasa (FFA), full dried abomasa (FDA), empty dried abomasa (EDA), and empty frozen abomasa (EFA). These rennet pastes were studied by means of different technological parameters (milk clotting time, chymosin content, lipase activity, and aptitude against milk coagulation).The highest level of clotting activity (391.20 IMCU/g) corresponded to the rennet EDA whereas the lowest (172.87IMCU/g) was found in EFA. The chymosin content of the pastes classified them as rennet extracts, the highest chymosin level (80.46%) being found in the paste from FDA and the lowest (71.10%) being obtained from FFA.The highest level of lipase activity (10.57 U/g) was found in EDA whereas the lowest (1.46 U/g) was in paste FDA. Milk coagulation aptitude was studied through the use of a near infra-red radiation dispersion sensor. The highest value of Rmax (0.049 min-1) found in the rennet paste made with EDA indicated a higher level of casein hydrolysis and greater aggregation speed. For the same rennet at tmax value of 6.1 min was established lower than for other rennet preparations which reflected the fact that this rennet hydrolyzed 80% of the K-casein in a shorter period of time. It is concluded that the best natural lamb rennet paste of this work was FFA due to it combines appropriate proteolytic and lipolytic activities although it does not reach the maximum values for each technological parameters analyzed.

scholarly journals The influence of various factors on milk clotting time

2002 ◽  
Vol 47 (1) ◽  
pp. 57-73
Author(s):  
Snezana Jovanovic ◽  
Ognjen Macej ◽  
Jelena Djurdjevic-Denin
Keyword(s):  
Heat Treatment ◽  
Coagulation Factors ◽  
Clotting Time ◽  
Coagulation Rate ◽  
Milk Clotting ◽  
Milk Samples ◽  
Heat Treated ◽  
Milk Coagulation ◽  
C 30 ◽  
Influence Of Ph

The influence of pH (6.5 and 5.8), amount of added CaCl2 (0, 200 and 400 mg/l)), coagulation temperature (30?C and 35?C) and heat treatment of milk (65?C/30 min and 87?C/10 min) on the rate of rennet induced milk coagulation (s) were investigated. The time (s) from rennet addition to onset of gelation (as indicated by the first visible floccules) was measured. The milk samples heat-treated at 87?C/10 min, with 400 mg/l added CaCl2, which were coagulated at 35?C and pH 5.8, coagulated 23.28-fold faster than the same samples without added CaCl2, which were coagulated at 30?C and pH 6.5. The results of investigations related to the influence of particular coagulation factors on the coagulation rate of heat-treated milk showed that at pH 6.5 the most pronounced influence was demonstrated by the amount of Ca2+ and temperature of coagulation. At pH 5.8, different amounts of Ca2 and used temperatures of coagulation did not influence coagulation rate regardless of the used heat treatment of milk. The influence of used heat treatment of milk was particularly pronounced during coagulation of samples without added CaCl2 that coagulated at 30?C and pH 6.5. The used heat treatment of milk practically did not influence the milk coagulation rate at pH 5.8. The greatest influence on milk coagulation rate was showed by pH. This influence was the most marked in coagulation of samples in which the coaggregates were formed, regardless of the amount of added Ca2+ and used coagulation temperatures.

scholarly journals Optimization of moromi fermentation parameters to nutritional content of oyster mushrooms sauce (Pleurotus spp.) by using response surface methodology

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 149-156
Author(s):  
N.T.N. Giang ◽  
T.V. Khai ◽  
N.M. Thuy
Keyword(s):  
Response Surface ◽  
Salt Concentration ◽  
Raw Materials ◽  
Total Phenolic ◽  
Optimal Parameters ◽  
Fermentation Time ◽  
Surface Method ◽  
Oyster Mushrooms ◽  
Fermentation Parameters ◽  
Central Composite

Oyster mushrooms are used as raw materials for sauce because of their enhanced nutritious and sensory flavour. The study was aimed to select the optimal parameters of moromi fermentation of oyster mushrooms sauce. Optimizing moromi fermentation from oyster mushrooms by response surface method (RSM) was conducted with 3 factors including salt concentration (15-25% w/v), the brine ratio [150-250% (compared to raw materials, v/w)] and fermentation time (50-70 days). The central composite design used for optimizing the effect of salt concentration, amount of brine and fermentation time showed that the parameters were in agreement with the quadratic regression models well with R2 >0.95. Based on the response surface plots, the optimal parameters of moromi fermentation were salt concentration 20% (w/v), brine ratio 190% (compared to raw materials, v/w) and 60 days of fermentation time. In the optimized condition, the chemical composition (reducing sugar, amino protein, total acids) and the bioactive compounds (βglucan, total phenolic, total flavonoid) (per kg of dry matter) of fermentation sauce were 258.94 g, 204.76 g, 99.06 g, 86.57 g, 108.32 mg TAE and 93.78 mg QE, respectively

A Proposal of PSO with Presumption Function of the Solution Landscape by Response Surface Method

2014 ◽  
Vol 134 (9) ◽  
pp. 1293-1298
Author(s):  
Toshiya Kaihara ◽  
Nobutada Fuji ◽  
Tomomi Nonaka ◽  
Yuma Tomoi
Keyword(s):  
Response Surface ◽  
Response Surface Method ◽  
Surface Method
Sign in / Sign up

Export Citation Format

Share Document