Culture filtrates from a fermented rice product (Lao-Chao) and their effects on milk curd firmness.
Resource
J. Food Sci., 62(5):1080-1082
Journal
J. Food Sci.
Journal Volume
62
Journal Issue
5
Pages
1080-1082
Date Issued
1997
Date
1997
Author(s)
Abstract
ABSTRACT To develop a new Oriental‐style dairy product, the characteristics of culture filtrate from lao‐chao with Rhizopus oryzae , used as a milk‐clotting agent, and factors (heat‐treatments, calcium, sucrose, and curdling temperature) affecting curd firmness were determined. The optimal conditions for proteolytic activity were around 40°C and pH 3. No activity was detected over the range of pH 8 to 11. After high‐heat treatment (121°C, 15 min) on skim milk, no clotting was observed. Sucrose resulted in the retardation of milk‐clotting. Ca ++ could be used to increase curd firmness which also increased from 29. 2–2.8g to 80. 3–4.7g when the curdling temperature was increased from 25°C to 45°C.
Type
journal article