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Food Science and Technology International, Vol. 3, No. 4, 299-300 (1997)
DOI: 10.1177/108201329700300407

Note: Diffuse reflectance profiles of goat's milk during coagulation by various enzymes / Nota: Evolución de la reflectancia difusa durante el proceso de coagulación de la leche de cabra con diferentes enzimas coagulantes

M.B. López

Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus Universitario de Espinardo, 30071 Murcia, Spain

M.J. Jordán

Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus Universitario de Espinardo, 30071 Murcia, Spain

A. Luna

Consejería de Agricultura, Ganadería y Pesca de la Región de Murcia, Spain

S. Bañón

Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus Universitario de Espinardo, 30071 Murcia, Spain

M.D. Garrido

Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus Universitario de Espinardo, 30071 Murcia, Spain

J. Laencina

Tecnología de los Alimentos, Facultad de Veterinaria, Universidad de Murcia, Campus Universitario de Espinardo, 30071 Murcia, Spain

The behaviour of different coagulant enzymes during the coagulation of goat's milk was studied by diffuse reflectance. During the first 5 min a decrease was observed in the diffuse reflectance profile which correlated with the recorded decrease in viscosity measurements; this decrease was followed by a continuous increase in the reflectance value. The milk clotting time for all the enzymes studied can be calculated from a plot of the first derivative of the diffuse reflectance value vs time by assuming the maximum value of the first derivative. There were no significant differences (p ≤ 0.05) between the milk clotting time determined by diffuse reflectance and the value obtained using the Berridge method.

Key Words: diffuse reflectance • rennet • enzymes • goat's milk


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