Cheese: Rennet-Induced Coagulation of Milk

Encyclopedia of Dairy Sciences: Second Edition

Volumn , Issue , 2011, Pages 579-584

  Lucey, J A ^a  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

Author keywords

Casein micelle; Cheese; Chymosin; Coagulants; Coagulation; Enzyme; Gelation; Kinetics; Rennet; Syneresis

Indexed keywords

EID: 85021326218     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-0-12-374407-4.00070-4     Document Type: Chapter

References (12)

1. Dalgleish D.G. The enzymatic coagulation of milk. General Aspects 1993, Vol. 1:69-100. Chapman & Hall, London. 2nd edn. P.F. Fox (Ed.).
2. Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H. Fundamentals of Cheese Science 2000, Aspen Publishers, Gaithersburg, MD.
3. Green M.L., Grandison A.S. Secondary (non-enzymatic) phase of rennet coagulation and post-coagulation phenomena. Cheese: Chemistry, Physics and Microbiology, Vol. 1: General Aspects 1993, 101-140. Chapman & Hall, London. 2nd edn. P.F. Fox (Ed.).
4. Harboe M., Budtz P. The production, action and application of rennet and coagulants. Technology of Cheesemaking 1999, 33-65. Sheffield University Press, Sheffield. B.A. Law (Ed.).
5. Horne D.S. Casein interactions: Casting light on the black boxes, the structure in dairy products. International Dairy Journal 1998, 8:171-177.
6. Horne D.S., Banks J.M. Rennet-induced coagulation of milk. Cheese: Chemistry, Physics and Microbiology, Vol. 1: General Aspects 2004, 47-70. Elsevier Academic Press, London. 3rd edn. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
7. Hyslop D.B. Enzymatic coagulation of milk. Proteins 2002, Vol. 2:839-878. Kluwer, New York. 3rd edn. P.F. Fox, P.L.H. McSweeney (Eds.).
8. Lomholt S.B., Qvist K.B. The formation of cheese curd. Technology of Cheesemaking 1999, 66-98. Sheffield University Press, Sheffield. B.A. Law (Ed.).
9. Lucey J.A. Formation and physical properties of milk protein gels. Journal of Dairy Science 2002, 85:281-294.
10. McMahon D.J., Brown R.J. Enzymic coagulation of casein micelles: A review. Journal of Dairy Science 1984, 67:919-929.
11. Payens T.A. The enzyme-triggered coagulation of casein micelles. Advances in Colloid and Interface Science 1989, 30:31-69.
12. Zoon P., van Vliet T., Walstra P. Rheological properties of rennet-induced skim milk gels. 1. Introduction. Netherlands Milk and Dairy Journal 1988, 42:249-269.