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Enzymatic Coagulation of Milk

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Fundamentals of Cheese Science

Summary

The coagulation of milk (by proteolysis or acidification) is the key operation in cheesemaking. The enzymatic (rennet-induced) coagulation of milk can be divided into two phases: (1) hydrolysis of the micelle-stabilizing protein, κ-casein, (2) aggregation and gelation of the rennet-altered micelles, with the development of a particulate gel.

The mechanism of the primary (enzymatic) phase has been described in molecular terms and the effects of various environmental factors thereon quantified. Aggregation of the rennet-altered micelles occurs when the zeta potential of the micelles, due mainly to the surface layer of κ-casein, has been reduced to a critical level. The effects of various compositional and environmental factors on the aggregation of the altered micelles have been described. Gelation is usually regarded as a continuation of the secondary (aggregation) phase, but requires a different approach and instrumentation for its study. It is the most complex and, at present, the least well understood aspect of the enzymatic coagulation of milk. Several instruments are available with which to study the rheological properties of the gel and there is particular interest in developing methods that can be used to study/quantify gelation in the cheese vat.

An overview of the rennet-induced coagulation of milk will be presented in this chapter.

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Authors and Affiliations

  1. School of Food and Nutritional Sciences, University College, Cork, Ireland

    Patrick F. Fox & Paul L. H. McSweeney

  2. Teagasc Food Research Centre, Fermoy, Cork, Ireland

    Timothy P. Guinee & Timothy M. Cogan

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  1. Patrick F. Fox
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  2. Timothy P. Guinee
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  3. Timothy M. Cogan
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  4. Paul L. H. McSweeney
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Fox, P.F., Guinee, T.P., Cogan, T.M., McSweeney, P.L.H. (2017). Enzymatic Coagulation of Milk. In: Fundamentals of Cheese Science. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-7681-9_7

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