Journals / Gıda / 1997 / Cilt: 22 Sayı: 6

The Affect of Calcium Chloride Concentration and pH on the Clotting Time During the Renneting of Milk (in English)

Sütün Rennet ile Pıhtılaştırılmasında Kalsiyum Klorür Derişimi ve pH’nın Pıhtılaşma Süresine Etkisi (İngilizce)

Journal
Gıda
Pages
—
Publication Date
1997-12-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

It is observed that there was a logarithmic relation between them.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:The mechanism behind the effect of calcium on renneting process has not been fully elucidated.
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Key Findings & Data:We also obtain that additional calcium content is affected not only the aggregation reaction but also the rate of proteolysis in renneting process of milk and the affect of calcium on clotting time was independent from dropping in pH.
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Conclusion & Impact:It is observed that there was a logarithmic relation between them.
🔬Design:Makale
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters

Abstract

The mechanism behind the effect of calcium on renneting process has not been fully elucidated. Some of the authors are suggested that the effect of calcium on renneting was limited with decreasing of pH with additional calcium content. We also obtain that additional calcium content is affected not only the aggregation reaction but also the rate of proteolysis in renneting process of milk and the affect of calcium on clotting time was independent from dropping in pH. In this study, it is found that pH was an important factor for both of renetting reactors. During the renneting there is an interrelationship between pH and rennet clotting time. It is observed that there was a logarithmic relation between them.

Özet

Kalsiyumun, rennet ile pıhtılaşma süreci üzerindeki etki mekanizması hala tam olarak açıklanamamıştır. Kimi araştırıcılar kalsiyumun etkisinin, eklenen kalsiyum klorür ile yalnızca pH’da düşüşe yol açmasıyla sınırlı olduğunu savunmaktadırlar. Bu çalışmada, anılan etkisinin ötesinde, eklenen kalsiyumun yalnız agresyon tepkimesini değil aynı zamanda rennetlenme sırasındaki proteolizin hızını da etkilediği, kalsiyumun pıhtılaşma süresi üzerindeki etkinin pH’yı düşürmesinden bağımsız olduğu saptanmıştır.

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Cite This Article

Erdem, Y. K. (1997). The Affect of Calcium Chloride Concentration and pH on the Clotting Time During the Renneting of Milk (in English). Gıda, Cilt: 22 Sayı: 6. https://ajindex.com/articles/1106485

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