EFFECTS OF HEAT TREATMENT AND CALCIUM CHLORIDE OMISSION ON THE RENNETING PROPERTIES OF GOAT MILK

The oscillating rheology was used to examine influence of calcium chloride on the rennet-coagulation properties of in-vat pasteurized goat milk, subjected to different heating regimes. Control samples were obtained by pasteurization at 65°C/30 min, 80°C/5 min and 90°C/5 min following addition of 0.2 gL-1 CaCl2, and experimental samples were without CaCl2. Rennet coagulation time (RCT), aggregation rate (AR) and gel firmness (GF) were measured. AR and GF decreased with the increase of heat treatment, remaining unchanged at 90°C/5 min. The CaCl2 omission had no effect on examined rheological parameters. These results indicate that in-vat pasteurized goat milk doesn’t require the addition of CaCl2 from the perspective of coagulation process.