Effect of the freezing point of raw milk on the protein content and rheology of the curd, obtained by combining acid and rennet coagulation

Abstract

Several studies have reported that the protein content of raw milk improves the curd characteristics, particularly the viscosity [1], it is the idea that does not cancel the influence of other parameters able to affect curd rheology [2,3]. The curd as a biocomposite, as in major load-bearing biocomposite, implants initial mechanical properties degraded by the presence of matrix porosity[4]. The objective of the current study was to assess how the freezing point of raw milk affects the rheological properties of combined acid and rennet induced gels. Thirty experiments were conducted using fresh milk samples. These samples were collected during the spring period from six farms in the region of GHARB in Morocco, the farms are selected for their technical breeding. The objective is to reduce the effects of feeding, race and climate. The freezing point of raw milk has a significant correlation with the curd characteristics. These findings can be exploited to optimize the raw milk control in order to obtain a curd with higher rheology quality.

Keywords

• raw milk
• cows
• curd
• composition
• rheology
• freezing point