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Effect of Temperature of Milk Acidification on Rennet Gel Properties
Author(s) -
Renault C.,
Gastaldi E.,
Cuq J.L.,
De La Fuente B. Tarodo
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb16063.x
Subject(s) - rennet , chemistry , micelle , casein , clotting time , coagulation , food science , chromatography , organic chemistry , aqueous solution , psychology , psychiatry
Changes in mineral solubilization and rennet reaction rate were investigated after decreasing milk pH to 6.3 by lactic acid addition at a temperature of acidification (TAC) of 25 or 35 °C with a short period of equilibration. With increasing TAC, casein micelles retained higher amounts of Ca and P, and at a given temperature of coagulation, rennet clotting time was increased, and dG'/dt decreased. This effect was confirmed by the microstructure of casein micelles during the first stage of the enzymic coagulation indicating that the aggregation of para‐k‐casein was observed later at higher TAC. The effect of TAC on rennet milk gel formation could be attributed to the nature of the micellar mineral content and the conformational state of casein micelles before rennet action.