Abstract
The coagulability of ginger juice for bovine milk was investigated by using skim milk as a substrate with added calcium chloride. The milk coagulability of the ginger juice was unstable after its preparation. However, the addition of 1 mM L-cysteine and 1 mM L-ascorbic acid to the juice ensured that approximately 80% of the coagulability remained after storage for 9 to 11 weeks at －18 – －20°C. The coagulability increased linearly in the range of 0.0-0.4 ml of ginger juice and reached a constant level at 0.5 ml. The coagulability depended on the calcium concentration and the temperature of the milk. The greatest coagurability was found at 70°C . Heat treating ginger juice at 60°C for 10 min, reduced the coagulability to approximately 50% and completely inactivated it at 70°C for 10 min. After the heat treatment at 70°C for 1 min, however, the coagulability remained at 83%.
