Rennet coagulation of skim milk and curd drainage: Effect of pH, casein concentration, ionic strength and heat treatment

Lait

Volumn 80, Issue 4, 2000, Pages 397-415

  Daviau, Célina ^a   Famelart, Marie Hélène ^a   Pierre, Alice ^a   Goudédranche, Henri ^a   Maubois, Jean Louis ^a  

^a CEMAGREF   (France)

Author keywords

Casein concentration; Drainage; Ionic strength; pH; Rennet coagulation

Indexed keywords

EID: 0034378190     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2000134     Document Type: Article

References (33)

1. AFNOR - ITSV, Lait - Détermination de la teneur en caséine, in: Contrôle de la qualité des produits laitiers, Analyses physiques et chimiques, 1986, pp. 285-286.
2. AFNOR - ITSV, Lait - Détermination des teneurs en azote total et en azote protéique, in: AFNOR - ITSV - Contrôle de la qualité des produits laitiers. Analyses physiques et chimiques, 1986, pp. 205-211.
3. Bringe N.A., Kinsella J.E., Inhibition of chymosin and the coagulation of para-casein micelles by anions, J. Dairy Sci. 69 (1986) 965-970.
4. Brulé G., Étude de la teneur en éléments minéraux des produits obtenus lors de l'ultrafiltration du lait sur membrane, Lait 54 (1974) 600-615.
5. Cheeseman G.C., Syneresis of milk and caseinate solutions, Proc. 16th Int. Dairy Congress B, Section IV, Copenhagen, 1962, pp. 465-472.
6. Dalgleish D.G., Measurement of electrophoretic mobilities and zeta-potentials of particles from milk using laser Doppler electrophoresis, J. Dairy Res. 51 (1984) 425-438.
7. Dalgleish D.G., The enzymatic coagulation of milk, in: Fox P.F. (Ed.), Cheese: Chemistry, physics and microbiology, Vol. 1, General aspects, Chapman and Hall, London, 1993. pp. 69-100.
8. 2: physicochemical characteristics of micelles and rennet coagulation, Int. Dairy J. 9 (1999) 293-297.
9. Famelart M.H., Lepesant F., Gaucheron F., Le Graet Y., Schuck P., pH-Induced physicochemical modifications of native phosphocaseinate suspensions: Influence of aqueous phase, Lait 76 (1996) 445-460.
10. Garnot P., Influence of milk concentration by UF on enzymatic coagulation, Bull. Int. Dairy Fed. 225 (1988) 11-15.
11. Green M.L., Grandison A.S., Secondary (non-enzymatic) phase of rennet coagulation and post-coagulation phenomena, in: Fox P.F. (Ed.), Cheese: Chemistry, physics and microbiology, Vol. 1, general aspects, Chapman and Hall, London, 1993, pp. 101-140.
12. Grufferty M.B., Fox P.F., Effect of added NaCl on some physicochemical properties of milk, Ir. J. Food Sci. Technol. 9 (1985) 1-9.
13. International Dairy Federation, Cheese and process cheese - Determination of total phosphorus content (Photometric method), International Standard FIL-IDF 33C (1987) 1-3.
14. Kosikowski F.V., Mistry V.V., Control of spoilage bacteria in cheese milk, in: Cheese and fermented cheese foods, F.V. Kosikowsi LLC, Westport, 1997, pp. 252-265.
15. Le Graet Y., Gaucheron F., pH-induced solubilization of minerals from casein micelles: influence of casein concentration and ionic strength, J. Dairy Res. 66 (1999) 215-224.
16. Marshall R.J., An improved method for measurement of the syneresis of curd formed by rennet action on milk, J. Dairy Res. 49 (1982) 329-336.
17. McMahon D.J., Evaluation of formagraph for comparing rennet solutions, J. Dairy Sci. 65 (1982) 1639-1642.
18. Noel Y., Étude multifactorielle de la coagulation mixte du lait analysé par viscoélasticimétrie, Lait 71 (1991) 15-39.
19. Pearse M.J., Effect of casein micelle composition and casein dephosphorylation on coagulation and syneresis, J. Dairy Res. 53 (1986) 381-390.
20. Pearse M.J., Mackinlay A.G., Biochemical aspects of syneresis: a review, J. Dairy Sci. 72 (1989) 1401-1407.
21. Pierre A., Fauquant J., Le Graet Y., Piot M., Maubois J.L., Préparation de phosphocaséinate natif par microfiltration sur membrane, Lait 72 (1992) 461-474.
22. Ramet J.P., Contribution à l'étude de l'influence des facteurs de milieu sur la coagulation enzymatique du lait reconstitué, Lait 60 (1980) 1-13.
23. Rowland S.J., The determination of nitrogen distribution of milk, J. Dairy Res. 9 (1938) 42-46.
24. Scott-Blair G.W., Burnett J., An equation to describe the rate of setting of blood and milk, Biorheology 1 (1963) 183-191.
25. van Dijk H.J.M., Walstra P., Syneresis of curd. 2. One-dimensional syneresis of rennet curd in constant conditions, Neth. Milk Dairy J. 40 (1986) 3-30.
26. van Hooydonk A.C.M., The effect of various cations on the renneting of milk, Neth. Milk Dairy J. 40 (1986) 369-390.
27. van Hooydonk A.C.M., Hagedoorn H.G., Boerrigter I.J., pH-induced physico-chemical changes of casein micelles in milk and their effect on renneting. I. Effect of acidification on physico-chemical properties, Neth. Milk Dairy J. 40 (1986) 281-296.
28. Visser J., van Rooijen P.J., Slangen C.J., Peptide substrates for chymosin (rennin). Isolation and substrate behaviour of two tryptic fragments of bovine κ-casein, Eur. J. Biochem. 108 (1980) 415-421.
29. Walstra P., On the stability of casein micelles, J. Dairy Sci. 73 (1990) 1965-1979.
30. Walstra P., The syneresis of curd, in: Fox P.F. (Ed.), Cheese: Chemistry, physics and microbiology, Vol. I. General aspects, Chapman and Hall, London, 1993, pp. 141-191.
31. Walstra P., Jenness R., Salts, in: Walstra P., Jenness R. (Eds.), Dairy Chemistry and Physics. John Wiley and sons, New York, 1984, pp. 42-57.
32. Walstra P., van Dijk H.J.M., Geurts T.J., The syneresis of curd. 1. General considerations and literature review, Neth. Milk Dairy J. 39 (1985) 209-246.
33. Walstra P., van Vliet T., The physical chemistry of curd making, Neth. Milk Dairy J. 40 (1986) 241-259.