Abstract
Summary The factors which alter the rate of rennet action and curd tension of non-homogenized milk have a similar action on rate of coagulation but very little or no effect on the curd tension obtained by rennet action on homogenized milk. Practically normal curd-making properties were restored to homogenized’ milk by concentrating it or by adding to it low-heat, nonfat dry milk solids or low-heat concentrated skimmilk. The treatments may have practical commercial applications. These data suggest that reduction of curd tension by homogenizing may be caused by adsorption of casein on the newly created surfaces of fat.
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