Effect of high pressure treatment at various temperatures on the rennet clotting behavior of bovine and ovine milk

Bakopanos, C; Moatsou, G; Kandarakis, I; Taoukis, P; Politis, I

dc.contributor.author	Bakopanos, C	en
dc.contributor.author	Moatsou, G	en
dc.contributor.author	Kandarakis, I	en
dc.contributor.author	Taoukis, P	en
dc.contributor.author	Politis, I	en
dc.date.accessioned	2014-03-01T01:33:18Z
dc.date.available	2014-03-01T01:33:18Z
dc.date.issued	2010	en
dc.identifier.issn	0026-3788	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/20367
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-77954907726&partnerID=40&md5=c296453d0f3f77d092eed614fb210b17	en
dc.subject	Rennet clotting (high pressure treatment, comparison cow and sheep milk)	en
dc.subject.classification	Food Science & Technology	en
dc.subject.other	Bovinae	en
dc.subject.other	Ovis	en
dc.title	Effect of high pressure treatment at various temperatures on the rennet clotting behavior of bovine and ovine milk	en
heal.type	journalArticle	en
heal.language	English	en
heal.publicationDate	2010	en
heal.abstract	The objective of the present work was to compare the effect of high pressure (HP) treatment at 200, 450 and 650 MPa at various temperatures (20, 40 and 55 degrees C) on rennet clotting behavior of bovine and ovine milk. The HP treatment of bovine milk at 200 MPa at all temperatures decreased the rennet clotting time (RCT) and increased the curd firmness. Treatment at 450 MPa and temperature >20 degrees C impaired both parameters and at 650 MPa no clotting occurred. The coagulation failure was restored after supplementation of the pressurized milk with CaCl2, although the type of the resulting curd is expected to be different. In contrast to bovine milk the applied HP treatments did not affect significantly the RCT of ovine milk. The same was true for curd consistency at treatments of 200 MPa at 20 or 40 degrees C. However, treatment with 200 MPa at 55 degrees C or 450 or 650 MPa at all temperatures decreased it significantly. These findings demonstrate that the HP effect on the structural elements of ovine milk is different compared to bovine milk.	en
heal.publisher	A V A AGRARVERLAG	en
heal.journalName	Milchwissenschaft	en
dc.identifier.isi	ISI:000280208400010	en
dc.identifier.volume	65	en
dc.identifier.issue	3	en
dc.identifier.spage	266	en
dc.identifier.epage	269	en