ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

INVESTIGATION OF HEAT-ACID MILK COAGULATION BY MEANS OF THERMOGRAPHIC METHOD

Abstract
Temperature dependence of reconstituted skim milk coagulation on its initial acidity and concentration of calcium ions is investigated. It is shown that the temperature of milk coagulation decreases with increase of both milk acidity, and ionised calcium concentration in milk. Moreover, there is a possibility to change the temperature of milk coagulation by simultaneous variation of both specified parameters.On the basis of the experimental data some hypotheses are formulated and the physical and chemical model is offered describing heat-acid and heat-calcium milk coagulation within the limits of the uniform scheme.
Keywords
Heat-acid coagulation, thermographic method, calcium ion effect
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Abstract
Keywords
References