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The kinetics of milk coagulation: IV. The kinetics of the gel‐firming process
Author(s) -
Carlson Alfred,
Hill Charles G.,
Olson Norman F.
Publication year - 1987
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260290510
Subject(s) - chemistry , kinetics , casein , hydrolysis , coagulation , chromatography , organic chemistry , psychology , physics , quantum mechanics , psychiatry
Abstract A mechanistic kinetic model of gel firmness development during milk gel formation is presented. The model correctly accounts for the influence of enzymatic κ‐casein hydrolysis on the rate of firmness development in renneted milk gels. The model used is based on two first‐order reactions occurring in series. The first reaction is enzymatically controlled and corresponds to the formation of gel crosslink sites by κ‐casein hydrolysis. The second reaction is nonenzymatic and corresponds to the process of crosslink formation and depletion of active sites. The model successfully predicts gel firmness development in the temperature range 31–45°C for a variety of initial enzyme concentrations.