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D. J. O’Callaghan, C. P. O’Donnell and F. A. Payne, “A Comparison of On-Line Techniques for Determination of Curd Setting Time Using Cheesemilk under Different Rates of Coagulation,” Journal of Food Engineering, Vol. 41, No. 1, 1999, pp. 43-54. http://dx.doi.org/10.1016/S0260-8774(99)00072-2

has been cited by the following article:

• TITLE: Determination of Rennet Clotting Time by Texture Analysis Method

  AUTHORS: Zerrin Yuksel

  KEYWORDS: Rennet Flocculation Time; Rennet Clotting Time; Texture Analysis; Hardness; Rennet Gel; CaCl2

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.11, October 8, 2013

  ABSTRACT: In this study, texture analysis method was used for the determination of rennet flocculation time (tfloc) and rennet clotting time (tclot) of rennet-induced reconstitued milk samples with different CaCl2 concentrations. The rennet flocculation time (RFT) and rennet clotting time (RCT) were also determined by using the Berridge test and sensory evaluation. The hardness value versus renneting time curves derived from texture analysis gave a good modified exponential relationship for each CaCl2 concentration and the curves were used to calculate flocculation time and clotting time parameters. It was found that the parameters (tfloc and tclot) appeared strongly correlated with RFT and RCT, respectively. Texture analysis was proved as a suitable method to control the rennet-induced coagulation and determine the rennet clotting time. It was also determined that enrichment of milk with CaCl2 leaded to a decrease in flocculation and clotting times and an increase in rate of clotting and gel hardness.