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A mathematical model for the description of chymosin action on casein micelles

Published online by Cambridge University Press:  01 June 2009

Uzi Merin ,
Hovav Talpaz  and
Svetlana Fishman
Uzi Merin
Affiliation:
Department of Food Science and Department Of Statistics and Experimental Design Agricultural Research Organization, The Volcani Center, PO Box 6 Bet Dagan 50250, Israel
Hovav Talpaz
Affiliation:
Department Of Statistics and Experimental Design Agricultural Research Organization, The Volcani Center, PO Box 6 Bet Dagan 50250, Israel
Svetlana Fishman
Affiliation:
Department Of Statistics and Experimental Design Agricultural Research Organization, The Volcani Center, PO Box 6 Bet Dagan 50250, Israel
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Summary

A mathematical model for chymosin action on casein micelles is presented in a two-stage equation which results in a single curve demonstrating the lag time from enzyme addition to the end of coagulum firming. The model uses the Michaelis–Menten enzyme kinetics equation for the first reaction followed by an nth order reaction for the casein micelles agglomeration stage. The computer output using these equations shows that lag time is elongated as enzyme concentration is lowered. Regression analysis of time of gelation against l/E0 shows good correlation. Viscosity of the milk drops at the beginning of the κ-casein hydrolysis and increases thereafter, when the coagulum is being formed.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 1 , February 1989 , pp. 79 - 86
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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References

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