Studies on the Effect of Curd Tension upon Digestibility of Milk Protein:(1) On the Curd Tension of Milk

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The results of experiment on the relation of metaphosphate [(NaPO3) 6] to milk coagulation indicated that the milk became not coagulable and its curd tension practically decreased to zero when about 50mg of the metaphosphate were added to 100ml of milk.The amount of the metaphosphate is only about one-fourth of the required amount obtained by calculation from the suggested equation with respectto the combination of metaphosphate to calcium. As pH of milk lowered, the required amount of the metaphosphate increased.It seems that the reason lies in the lowering of calcium combining capacity of the metaphosphate resulted from hydrolysis occurred together with rise of milk adciity, besides the influence of pH (viz. acidity) upon milk coagulation.
公益社団法人日本栄養・食糧学会の論文