Factors affecting the rennet clotting properties of ewe's milk

The effect of temperature (65−85 °C), heating time (0−35 min), pH (6.2−6.8) and CaCl2 concentration (0−10 mM) on rennet clotting properties of ewe's milk was studied using a Formagraph apparatus. Heating at 85 °C for 35 min caused slight changes in the rennet clotting time, although β-lactoglobulin was completely denatured. The rennet clotting time decreased as the concentration of CaCl2 increased. Rennet clotting time decreased and curd firming rate increased as pH decreased. Under the conditions of this study, Ca2+ concentration was the most significant factor affecting rennet clotting properties of ewe milk.We acknowledge financial support for the research project ALI94-0873 provided by the Comision Interministerial de Ciencia y Tecnologia.Peer reviewe