Hostname: page-component-586b7cd67f-t7czq Total loading time: 0 Render date: 2024-11-23T10:55:08.480Z Has data issue: false hasContentIssue false
  • English
  • Français

Coagulation of homogenized milk particles by rennet

Published online by Cambridge University Press:  01 June 2009

Elizabeth W. Robson  and
Douglas G. Dalgleish
Elizabeth W. Robson
Affiliation:
Hannah Research Institute, Ayr, Scotland KA6 5HL
Douglas G. Dalgleish
Affiliation:
Hannah Research Institute, Ayr, Scotland KA6 5HL
Get access Rights & Permissions [Opens in a new window]

Summary

The action of rennet on homogenized milk was studied using turbidimetric and light scattering techniques, and compared with results obtained previously for skim milk. The time required for the onset of coagulation was shorter for homogenized milk than for skim milk. The rate of coagulation of fully renneted particles increased with increasing temperature, and with increasing Ca2+ concentration, but was only slightly influenced by changes in ionic strength. The von Smoluchowski rate constant for the coagulation reaction was two orders of magnitude smaller for homogenized milk than for skim milk. Results suggest that coagulation of homogenized milk is controlled in general by the same factors as skim milk, and that the reaction may be inhibited owing to a reduction in the amount of casein available for mutual interaction, rather than to disruption of the micelles on homogenization.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 3 , August 1984 , pp. 417 - 424
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Dalgleish, D. G. 1979 Proteolysis and aggregation of casein micelles treated with immobilized or soluble chymosin. Journal of Dairy Research 46 653–661CrossRefGoogle Scholar
Dalgleish, D. G. 1980 A mechanism for the chymosin-induced flocculation of casein micelles. Biophysical Chemistry 11 147–155Google Scholar
Dalgleish, D. G. 1983 Coagulation of renneted bovine casein micelles: dependence on temperature, calcium ion concentration and ionic strength. Journal of Dairy Research 50 331–340CrossRefGoogle Scholar
Dalgleish, D. G., Brinkhuis, J. & Payens, T. A. J. 1981 The coagulation of differently sized casein micelles by rennet. European Journal of Biochemistry 119 257–261CrossRefGoogle ScholarPubMed
Dalgleish, D. G. & Parker, T. G. 1980 Binding of calcium ions to bovine αs1-casein and precipitability of the protein-calcium ion complexes. Journal of Dairy Research 47 113–122CrossRefGoogle Scholar
Darling, D. F. & Butcher, D. W. 1978 Milk-fat globule membrane in homogenized cream. Journal of Dairy Research 45 197–208CrossRefGoogle Scholar
Darling, D. F. & Dickson, J. 1979 Electrophoretic mobility of casein micelles. Journal of Dairy Research 46 441–451Google Scholar
Darling, D. F. & van Hooydonk, A. C. M. 1981 Derivation of a mathematical model for the mechanism of casein micelle coagulation by rennet. Journal of Dairy Research 48 189–200CrossRefGoogle Scholar
Davies, D. T. & Law, A. J. R. 1980 The content and composition of protein in creamery milks in south-west Scotland. Journal of Dairy Research 47 83–90CrossRefGoogle Scholar
Eggmann, H. 1969 [Electron microscopic study of milk and milk products. II. Application of the freeze-etching technique.] Milchwissenschaft 24 479–483Google Scholar
Green, M. L. & Crutchfield, G. 1971 Density-gradient electrophoreais of native and of rennet-treated casein micelles. Journal of Dairy Research 38 151–164CrossRefGoogle Scholar
Green, M. L., Hobbs, D. G., Morant, S. V. & Hill, V. A. 1978 Intermicellar relationships in rennet-treated separated milk. Journal of Dairy Research 45 413–422Google Scholar
Green, M. L., Marshall, R. J. & Glover, F. A. 1983 Influence of homogenization of concentrated milks on the structure and properties of rennet curds. Journal of Dairy Research 50 341–348CrossRefGoogle Scholar
Henstra, S. & Schmidt, D. G. 1970 On the structure of the fat-protein complex in homogenized cow's milk. Netherlands Milk and Dairy Journal 24 45–51Google Scholar
Humbert, G., Driou, A., Guerin, J. & Alais, C. 1980 [Effect of high pressure homogenization on the properties of milk and its enzymic clotting characteristics.] Lait 60 574–594CrossRefGoogle Scholar
MoGann, T. C. A., Donnelly, W. J., Kearney, R. D. & Buchheim, W. 1980 Composition and size distribution of bovine casein micelles. Biochimica et Biophysica Ada 630 261–270Google Scholar
Mulder, H. & Walstra, P. 1974 Homogenization. In The Milk Fat Olobule, pp. 163–194. Farnham Royal: Commonwealth Agricultural BureauxGoogle Scholar
Oortwijn, H. & Walstra, P. 1979 The membranes of recombined fat globules. 2. Composition. Netherlands Milk and Dairy Journal 33 134–154Google Scholar
Oortwijn, H., Walstra, P. & Mulder, H. 1977 The membranes of recombined fat globules. 1. Electron microscopy. Netherlands Milk and Dairy Journal 31 134–147Google Scholar
Parker, T. G. & Dalgleish, D. G. 1981 Binding of calcium ions to bovine α-casein. Journal of Dairy Research 48 71–76Google Scholar
Payens, T. A. J. 1977 On enzymatic clotting processes. II. The colloidal instability of chymosin-treated casein micelles. Biophysical Chemistry 6 263–270CrossRefGoogle ScholarPubMed
Payens, T. A. J. 1979 Casein micelles: the colloid-chemical approach. Journal of Dairy Research 46 291–306Google Scholar
Payens, T. A. J., Wiersma, A. K. & Brinkhuis, J. 1977 On enzymatic clotting processes. I. Kinetics of enzyme-triggered coagulation reactions. Biophysical Chemistry 6 253–261CrossRefGoogle ScholarPubMed
Pearce, K. N. 1976 Moving boundary electrophoresis of native and rennet-treated casein micelles. Journal of Dairy Research 43 27–36Google Scholar
Schmidt, D. G. 1982 Association of caseins and casein micelle structure. In Developments in Dairy Chemistry Vol. 1. Proteins pp. 61–86 (Ed. Fox, P. F.) London: Applied Science Publishers.Google Scholar
Scott Blair, G. W. & Oosthuizen, J. C. 1961 A viscometric study of the breakdown of caseinin milk byrennin and rennet. Journal of Dairy Research 28 165–173CrossRefGoogle Scholar
Walstra, P. 1979 The voluminosity of bovine casein micelles and some of its implications. Journal of Dairy Research 46 317–323CrossRefGoogle ScholarPubMed
Walstra, P. 1980 Effect of homogenization on milk plasma. Netherlands Milk and Dairy Journal 34 181–190Google Scholar
Walstra, P., Bloomfield, V. A., Wei, G. T. & Jenness, R. 1981 Effect of chymosin action on the hydrodynamic diameter of casein micelles. Biochimica et Biophysica Acta 669 258–259CrossRefGoogle ScholarPubMed
Waugh, D. F., Slattery, C. W. & Creamer, L. K. 1971 Binding of cations to caseins. Site binding, Donnan binding and system characteristics. Biochemistry 10 817–823Google Scholar
Zollikofer, E. 1949 [Influence of homogenization on the rennet coagulation of milk.] 12th International Dairy Congress, Stockholm 3 129–131Google Scholar