Assessment of the rennet coagulation of skim milk: A comparison of methods

Effect of heat treatment of rennet skim milk induced coagulation on the rheological properties and molecular structure determined by synchronous fluorescence spectroscopy and turbiscan

“…The oscillation frequency was 1 Hz and the rheometer was programmed to automatically adjusted to give a strain of 0.015 which was found to be within the linear visco-elastic region of rennet milk gels. Gelation time was defined as the time when aggregated system presented a G 0 of 1 Pa as reported previously by Zoon, Van Vliet, and Walstra (1988) and Klandar, Lagaude, and Chevalier-Lucia (2007), while the curd firmness was determined after 1 h according to Yu, Ngadi, and Raghavan (2009).…”

Stability of casein micelles subjected to CO2 reversible acidification: Impact of carbonation temperature and chilled storage time

“…Milk rennet coagulation properties were monitored by NIR spectral acquisition as described by Klandar, Lagaude, & Chevalier-Lucia (2007). Milk samples were tempered at 30 1C for 1 h in a water bath before commercial liquid calf rennet (rennet strength of 140 IMCU mL À1 , Naturen TM Chr.…”

Determination of Rennet Clotting Time by Texture Analysis Method

“…Furthermore, an increase of rate of clotting with increasing CaCl 2 concentration could be explained mainly by charge neutralization of the negatively charged groups on the micelle surface and possibly by the formation of calcium bridges ( Table 1). It is reported that enrichment of milk with calcium leads to an increase in casein aggregation rate during the coagulation process, consequently decreased the flocculation time, and an increase in firmness of rennet gel [4]. It was shown from Table 1 and Table 2, rennet flocculation and clotting times decreased with increasing CaCl 2 concentration.…”

“…The time taken for their appearance is defined as the rennet coagulation time, and for the cheese producers interested in the activity of an enzyme preparation, this may be the only quantity of interest [1]. Numerous devices have been developed to study and control of phenomena occurred during the rennet-induced coagulation due to the importance of the curd cutting time on the final cheese quality [4]. Various laboratory techniques have also been described for measuring visco-elastic properties of milk gels as a reference for cheese making; the most widely used are Formagraph and low-amplitude dynamic shear measurements [5].…”