The eect of heat treatment (70, 80 and 95C, for 1, 3 and 10 min) on the rennet clotting time (RCT) has been evaluated in cow milk (Bruna Italiana) and in the milks of ®ve goat breeds (Saanen, Camosciata, Ionica, Garganica and Maltese). The RCT of raw cow milk ranked at an intermediate level compared to that of raw milk of goat breeds examined. With respect to the raw milks, the RCTs of cow milk became progressively longer as a function of both heating temperature and time, while all the goat milks' RCTs decreased. Signi®cant (P<0.05 or <0.001) decreases have been registered in the RCTs of the Camosciata, Ionica, Garganica and Maltese goat milks even after mild heating (to 70C for 1 min), while signi®cant (P<0.05) variations have been observed in the Saanen goat milk only with intense heating (95C for 1, 3 and 10 min).
Effect of heat treatment on the RCT of the milk of different breeds goats and cow milk
CAPONIO, Francesco;
2000-01-01
Abstract
The eect of heat treatment (70, 80 and 95C, for 1, 3 and 10 min) on the rennet clotting time (RCT) has been evaluated in cow milk (Bruna Italiana) and in the milks of ®ve goat breeds (Saanen, Camosciata, Ionica, Garganica and Maltese). The RCT of raw cow milk ranked at an intermediate level compared to that of raw milk of goat breeds examined. With respect to the raw milks, the RCTs of cow milk became progressively longer as a function of both heating temperature and time, while all the goat milks' RCTs decreased. Signi®cant (P<0.05 or <0.001) decreases have been registered in the RCTs of the Camosciata, Ionica, Garganica and Maltese goat milks even after mild heating (to 70C for 1 min), while signi®cant (P<0.05) variations have been observed in the Saanen goat milk only with intense heating (95C for 1, 3 and 10 min).I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
