Study on some factors affecting curd firmness of concentrated recombined milk

The effect of coagulating temperature, amount of rennet addition of calcium chloride and pH, on the properties of concentrated recombined milk containing 40, 50% T.S. and 12,15% fat respectively were studied. Suitable curd of concentrated recombined milk containing 40% T.S. was obtained at a temperature of 35 degree Cent. with the addition of 0.03% Ca CI2 and 0.8 ml of 0.5% rennet powder solution 50 ml milk. The effect of milk pH prior renneting on the properties of the resultant curd was investigated. Firm curd was attained at pH of 6.42, 5.85, 5.55 and 5.25 with 1.2, 0.4, 0.4 and 0.6 ml of 0.5% rennet powder solution/50 ml milk of 40% TS, respectively, but with brittle body and open texture for pH 5.25. On the other hand, the pH and amount of rennet that produced firm and form recombined milk of 50% T.S. were 5.85, 5.55 and 5.25 with addition of 1, 0.6 and 0.6 ml of 0.5% rennet powder solution/50 ml milk, respectively, but of brittle body and open texture with pH 5.25

Effect of different levels of sucrose on some properties of apricot ice milk

The effect of using different cane sugar contents on some chemical and physical properties of apricot ice mix and the finial product was studied. Results obtained showed that total solids, specific gravity and viscosity were increased, but the freezing point was decreased with high percent of sucrose. These was no change in the acidity and pH of both ice mix and the ice milk in the different treatments. Overrun and melting resistance were depressed by increasing the sugar content. Apricot ice milk containing 15% sucrose gained the highest scores and also gave the highest yield, so it was recommended