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Milk coagulation by cationic polyelectrolytes

Published online by Cambridge University Press:  01 June 2009

Francesco Di Gregorio and
Raffaello Sisto
Francesco Di Gregorio
Affiliation:
ASSORENI, Laboratories for Biochemical Processes, 00015 Monterotondo, Rome, Italy
Raffaello Sisto
Affiliation:
ASSORENI, Laboratories for Biochemical Processes, 00015 Monterotondo, Rome, Italy
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Summary

Positively charged materials, polyethyleneimine, poly-L-lysine and partly estcrified proteins (i.e. methyl bovine serum albumin, methyl casein and ethyl casein), in aqueous solution at the natural pH of milk, caused milk coagulation. This occurred at pH 6–6·7 at ≤ 30 °C using a defined amount of coagulant, which was quantitatively recovered in the curd. The protein and fat recovery yields were higher than with acid and rennet coagulation; the (Ca + Mg) partition between whey and curd was very similar to rennet milk clotting: the curd obtained showed high syneresis rate.

Information

Type
Original Articles
Information
Journal of Dairy Research , Volume 48 , Issue 2 , June 1981, pp. 267 - 271
Copyright
Copyright © Proprietors of Journal of Dairy Research 1981

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References

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