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Acidic and enzymatic coagulation of milk are complex processes which proceed in several phases and are dependent upon many different parameters. The formation of coagulum during lactic-acid fermentation is in fact acidic coagulation of milk. It occurs because of an increase in concentration of lactic acid, which causes a decrease in pH. Enzymatic coagulation of milk has been analytically described by means of mathematical models by many authors. Although enzymatic and acidic coagulation of milk do not proceed according to identical physical and chemical rules, it is possible to compare them kinetically. The aim of this paper was to combine the kinetics of enzymatic and acidic coagulation of milk and to mathematically present the changes that develop during lactic-acid fermentation of milk. The models presented in this paper enable a more complex mathematical analysis of the coagulation of the protein content of milk during lactic-acid fermentation. Application of the models enables the analysis and comparison of the kinetics of coagulation in different types of milk and various types of fermented dairy products manufactured with lactic acid bacteria. Mathematical combination of coagulation kinetics of the protein complex in milk with reological characteristics of the obtained fermented dairy products enables easier defining of parameters for lactic acid fermentation

acta alimentaria

Application of mathematical models in milk coagulation process during lactic acid fermentation. Part I. Relation betwen enzymmatic and acidic milk coagulation