Resumen

SBODIO, Oscar A; TERCERO, Esteban J; ZANNIER, Mirta S  y  REVELLI, Germán R. Thermally Treated Milk: Influence of pH and CaCl₂ on Cuartirolo Cheese-Making. Inf. tecnol. [online]. 2010, vol.21, n.5, pp. 107-116. ISSN 0718-0764.  doi: 10.4067/S0718-07642010000500014.

The effect of pH (6.2-6.6) and CaCl₂ addition (200 - 600 mg L^-1) was studied, with the objective of improving the coagulation properties of whole milk treated under mild condition of temperature, 10 min at 73 °C. The hot wire method to monitor rennet coagulation induced through acidification with Glucono-5-Lactone was employed. At pH 6.4 and 6.6 the coagulum of heated milk presented lower coagulation time (P<0.05), increased máximum voltage and time where they reach máximum voltage, and a decreased in whey separation, compared to those of coagulum produced by unheated milk. The selected conditions of pH 6.4 and CaCl₂ added 400 mg L^-1, used in the process of cuartirolo cheese proved to be the best condition to increase the yield in 8.9% on a dry basis, without loosing consumer's acceptance.

Palabras clave : milk; denaturation; coagulation; rennet; cheese.