Effects of pH adjustment on clotting properties of ewe milk

Abstract

The strong correlation between pH and clotting ability of the milk has led some authors (Castillo et al., 2000; Remeuf and Raynal, 2001) to correct the pH of the milk, in order to reduce the variability, given that the acidity may be a characteristic of the milk affected from external factors only. Instead, pH is the resultant of external factors with internal component of milk (susceptibility to produce acid)...

Keywords

• ewe milk, pH adjustment, rheological parameters, clotting ability.