Rennet coagulation of heated milk: A review

Britten, Michel; Giroux, Hélène J.

doi:10.1016/j.idairyj.2021.105179

Cited by 29 publications

(18 citation statements)

References 92 publications

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“…As previously mentioned, the main stage of cheese making depends to a significant extent on the enzymatic reactions that are generated during the coagulation process, but they are not the only ones responsible for optimal development of milk coagulation. Different factors are also involved, such as the origin of the milk, its chemical characteristics, as well as temperature, pH, and specific operating conditions [ 3 , 8 ].…”

Section: Key Factors Of Milk Coagulationmentioning

confidence: 99%

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Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review

Bravo Bolívar,

Pasini,

Marzocchi

et al. 2023

Foods

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Milk coagulation is a process used for the formulation of different dairy products such as cheese. In this process, milk undergoes changes in its chemical stability thanks to acidification or enzymatic reactions. Traditionally, milk coagulation has been carried out with rennet of animal origin, but recently, the research of new types of rennet such as microbial rennet and vegetable rennet has increased. This study aims to present an organized review of the most relevant information on lactic coagulation, its relationship with vegetable rennets, and the importance of the botanical genus Cynara in the extraction of vegetable rennets, focusing on the coagulant potential of artichoke (Cynara scolymus). We conducted this literature review and found that lactic coagulation and vegetable rennets are linked through the enzymatic activity of the latter. The results of the main studies demonstrated a strong relationship between vegetable rennets and protease enzymes as well as the presence of these enzymes in extracts of cardoon (Cynara scolymus) and artichoke (Cynara scolymus). In addition, studies highlight the presence of thistle extracts in artisanal cheese preparations in the Iberian Peninsula. Based on the results of the studies, a comparison between cheeses made with vegetable rennet and those made with traditional rennet was also carried out. Although the results show that the use of vegetable rennet in the manufacture of cheese can confer undesirable characteristics, the use of extracts from Cynara plants demonstrates that vegetable rennets have an industrial potential, especially the one obtained from artichoke (Cynara scolymus) due to its high availability. Nevertheless, specific studies are required for a better understanding and application of this rennet.

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Section: Key Factors Of Milk Coagulationmentioning

confidence: 99%

“…This causes the milk to destabilise and separate into two parts: one consisting mainly of water and the other consisting mainly of fat and proteins present in the milk, constituting a new three-dimensional mass. The latter forms the basis of cheeses and other dairy products [ 1 , 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review

Bravo Bolívar,

Pasini,

Marzocchi

et al. 2023

Foods

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“…The impact of heating milk appears to have been studied extensively and was also reviewed (Britten & Giroux, 2022 ; Kethireddipalli & Hill, 2015 ) but the effects of renneting conditions and test methods were not comprehensively discussed. It is generally believed that pasteurization or preheating milk up to 90°C/30 min has little impact on the primary phase/κ‐CN hydrolysis (Anema et al., 2007 , 2011 ; Marshall, 1986 ; Vasbinder et al., 2003 ).…”

Section: Factors Affecting the Estimated Degree Of κ‐Cn Hydrolysismentioning

confidence: 99%

Extent of κ‐casein hydrolysis during renneting of bovine milk: A critical assessment of the analytical and estimation approaches

Kayihura

2023

Food Science & Nutrition

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Renneting is an enzymatic process that turns milk into curd which is then transformed into cheese. Rennet‐induced coagulation of caseins (CNs) is the critical step during this process and the key is the primary hydrolysis of κ‐CN's Phe105‐Met106 bond by chymosin. This article comprehensively reviews the existing data on the extent/degree of κ‐CN hydrolysis during renneting of bovine milk and critically evaluates its determination methods. The data show that under normal cheese‐making conditions, milk gelation occurs at a degree of κ‐CN hydrolysis <80%, which varies due to several factors including analytical and estimation approaches. The common approach involves isolating the macropeptides released, by precipitating whey proteins and residual CN in 1%–12% trichloroacetic acid (TCA), then assuming that the maximum amount obtained is 100% κ‐CN hydrolysis. The drawback is that the estimated degree of κ‐CN hydrolysis may be higher than the actual value as TCA partially precipitates the macropeptide fractions. Moreover, macropeptide isolation seems unnecessary based on current advances in chromatographic and electrophoretic techniques. The present work proposes a simple mass balance‐based approach that will provide accurate estimates in future studies. The accuracy of measuring the degree of κ‐CN hydrolysis has implications on the precision of the data in relation to its partitioning (% distribution between the curd and whey) which is essential for improving whey quality.

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“…As a result of heat treatment, milk has a longer shelf-life and microorganisms that are detrimental to cheese processing are less likely to thrive and multiply 29,30 , but curd formation can be adversely affected by higher temperatures, resulting in longer coagulation times and softer gels 31 . Milk pasteurization alters milk proteins and impairs their coagulation properties 32,33 . The deterioration of milk coagulation properties of heat-treated milk is due to the denaturation of β-lactoglobulin (β-LG) and formation the of complexes with κ-casein (κ-CN) 34 , which restrict the ability of rennet enzymes hydrolyze κ-CN 35 .…”

Section: Introductionmentioning

confidence: 99%

Effects of ultrafiltration followed by heat or high-pressure treatment on camel and bovine milk cheeses

Mbye

Ayyash

Abu-Jda

et al. 2023

Preprint

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The aim of this study was to assess the effects of ultrafiltration (UF) combined with high-pressure processing (HPP) or heat treatment on the quality of soft cheese produced from camel milk (CM) or bovine milk (BM). Milk was concentrated by UF (0, 1, and 2-fold) before treatment with HPP at 350 MPa or 550 MPa for 5 min at 4°C or by pasteurization at 65°C for 30 min or at 75°C for 30 s. Cheeses were produced using starter cultures and camel chymosin and pH, yield, proximate composition, texture profile, rheological properties, and protein profiles were determined. The highest yield of BM cheese (26%) was observed under the treatment with 2-fold UF combined with HPP at 550 MPa. CM cheese had the highest storage and loss moduli as well as the total solid and protein content under this treatment. According to SDS-PAGE electrophoresis, CM cheeses were more susceptible to proteolysis and had a higher number of low-molecular-weight bands, indicating the involvement of some active enzymes compared with BM cheeses. In conclusion, UF combined with HPP can enhance the cheese total solid content and gel structure in CM cheese products compared with heat treatment.

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Rennet coagulation of heated milk: A review

Cited by 29 publications

References 92 publications

Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review

Future Perspective and Technological Innovation in Cheese Making Using Artichoke (Cynara scolymus) as Vegetable Rennet: A Review

Extent of κ‐casein hydrolysis during renneting of bovine milk: A critical assessment of the analytical and estimation approaches

Effects of ultrafiltration followed by heat or high-pressure treatment on camel and bovine milk cheeses

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