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