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Use of agitation, homogenisation and colloid milling to minimise heavy coagulum formation in lactic casein manufacture

Authors: E.J. Gosling, M.G. Weeks and P.A. Munro


Several methods were identified for minimising heavy coagulum formation in lactic casein manufacture. Agitation during coagulation could either increase or decrease heavy coagulum formation depending on the timing and geometry of agitation. Agitation during coagulation reduced setting times probably because clumped starter cells were maintained in supension where acid production was faster. Homogenising skim milk at 230 bar before starter inoculation had no significant effect on heavy coagulum formation. However, lower pressure homongenisation or colloid milling during incubation at any pH below 6.6 were both successful in virtually eliminating heavy coagulum formation, presumably because clumps of cells were broken up and thus prevented from setting. Higher incubation temperatures, e.g. 30°C, increased heavy coagulum formation. Separation of skim milk from whole milk at 5°C did not reduce heavy coagulum formation compared to separation at 55°C.

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