The kinetics of milk coagulation: IV. The kinetics of the gel‐firming process

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.

[1]  R. Frentz,et al.  Application de la thrombélastographie de Hartert a l'étude de la coagulation du lait , 1965 .

[2]  J. Ramet,et al.  Contribution à l'étude de l'influence des facteurs de milieu sur la coagulation enzymatique du lait reconstitué , 1980 .

[3]  G. W. Blair,et al.  716. Physical changes in milk caused by the action of rennet: I. Description of apparatus for measuring rigidity moduli and internal viscosities, tests of reliability and some observations on syneresis , 1958, Journal of Dairy Research.

[4]  W. B. Tuszyński.  A kinetic model of the clotting of casein by rennet , 1971 .

[5]  Norman F. Olson,et al.  Milk Clotting and Curd Firmness as Affected by Type of Milk-Clotting Enzyme, Calcium Chloride Concentration, and Season of Year , 1979 .

[6]  R. Douillard,et al.  RHEOLOGICAL ANALYSIS OF CURD FORMATION , 1973 .

[7]  G. W. Blair,et al.  A simple method for detecting an early stage in coagulation of rennetted milk , 1963, Journal of Dairy Research.

[8]  G. W. Blair,et al.  Dimensionless Form of the Double Logarithmic Equation relating Shear Stress to Shear Rate as applied to Slowly Coagulating Milk , 1967, Nature.

[9]  G. W. Scott Blair,et al.  A simple model to describe the kinetics of the coagulation of casein (milk) and fibrin (blood) , 1971 .

[10]  D. E. Johnston.  Application of polymer cross-linking theory to rennet-induced milk gels , 1984, Journal of Dairy Research.

[11]  N. Olson,et al.  Kinetics of milk coagulation: III. Mathematical modeling of the kinetics of curd formation following enzymatic hydrolysis of κ‐casein—parameter estimation , 1987, Biotechnology and Bioengineering.

[12]  C. Alais,et al.  Etude de la coagulation du lait par la présure et de la synérèse du coagulum par la méthode thrombélastographique , 1969 .

[13]  203. An apparatus for measuring the elastic and plastic properties of cheese curd , 1938, Journal of Dairy Research.

[14]  Norman F. Olson,et al.  Use of Oscillatory Deformation Technique to Determine Clotting Times and Rigidities of Milk Clotted with Different Concentrations of Rennet , 1982 .

[15]  C. A. Ernstrom,et al.  Continuous Curd Tension Measurements During Milk Coagulation , 1971 .

[16]  O. Claesson,et al.  Optical Investigation of the Rennet Clotting of Milk , 1957 .

[17]  H. H. Sommer,et al.  The Relation of Mastitis to Rennet Coagulability and Curd Strength of Milk , 1935 .

[18]  N. Olson,et al.  Kinetics of milk coagulation: I. The kinetics of kappa casein hydrolysis in the presence of enzyme deactivation , 1987, Biotechnology and bioengineering.

[19]  S. Iwata,et al.  An Electron Microscopic Study of the Location of κ-Casein in Casein Micelles by Periodic Acid-Silver Methenamine Staining , 1979 .

[20]  D. S. Hatfield.  A new instrument to measure cheese curd rigidity, and preliminary trials in cheesemaking , 1981 .

[21]  P. Sherman,et al.  RHEOLOGICAL ASPECTS OF THE RENNETING OF MILK CONCENTRATED BY ULTRAFILTRATION , 1978 .

[22]  D. Bynum,et al.  Influence of Curd Firmness at Cutting on Yield and Recovery of Milk Constituents , 1982 .

[23]  V. Bottazzi,et al.  RHEOLOGY OF MILK GELS FORMED BY MILK‐CLOTTING ENZYMES , 1977 .

[24]  R. L. Hill.  A Test for Determining the Character of the Curd from Cows’ Milk and Its Application to the Study of Curd Variance as an Index to the Food Value of Milk for Infants , 1923 .