Effects of Polysaccharides on Rennet Coagulation of Skim Milk Proteins

The effects of commercially available polysaccharides on rennet coagulation of milk were investigated.Polysaccharide material from a slimy strain of Lactococcus lactis was examined.Clotting time was measured using a rolling bottle method and a Formagraph.The Formagraph also indicated the rate of curd fuming and final curd firmness.Clotting time was reduced, curd formation rate increased, and curd firmness reached a maximum with addition of low methoxyl pectin.Xanthan reduced curd formation rate and decreased gel fumness.The polysaccharide from L. lactis produced resuits similar to low methoxyl pectin.