Rennet hysteresis and the calcium phosphate of milk

Pyne, G. T.

doi:10.1042/bj0390385

Cited by 21 publications

(8 citation statements)

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“…It is generally agreed (Pyne 1945, Morrissey 1969, Marshall 1986, Van Hooydonk et al 1987, Singh et al 1988) that the secondary phase of rennet coagulation is more adversely affected by heating than the enzymatic phase. Denatured whey proteins on the surface ofcasein micelles sterically hinder the aggregation ofrennet-converted micelles resulting in prolonged RCT (Van Hooydonk et al 1987).…”

Section: Introductionmentioning

confidence: 99%

“…Heated milks exhibit a phenomenon known as rennet hysteresis, i.e. the RCT increases when the heated sample is cooled and held following heating (Mattick and Hallett 1929, Powell and Palmer 1935, Pyne 1945, Morrissey 1969, Lucey 1992). Most of the hysteresis effect occurs within 5 h of heating (Mattick andHallett 1929, Moir 1930).…”

Section: Introductionmentioning

confidence: 99%

“…Most of the hysteresis effect occurs within 5 h of heating (Mattick andHallett 1929, Moir 1930). Heating causes the precipitation ofcalcium phosphate with a concomitant reduction in soluble calcium (Mattick and Hallett 1929, Pyne 1945, Hilgeman and Jenness 1951,Tessier and Rose 1958, Demott 1968,GEERTSetal. 1983 which inhibits the aggregation reaction which is sensitive to changes in [Ca 2+ ] (Pyne 1945).…”

Section: Introductionmentioning

confidence: 99%

“…Heating causes the precipitation ofcalcium phosphate with a concomitant reduction in soluble calcium (Mattick and Hallett 1929, Pyne 1945, Hilgeman and Jenness 1951,Tessier and Rose 1958, Demott 1968,GEERTSetal. 1983 which inhibits the aggregation reaction which is sensitive to changes in [Ca 2+ ] (Pyne 1945). Some authors (Pyne 1945, Morrissey 1969, Van Hooydonk et al 1987 have suggested that rennet hysteresis is caused mainly by the slow solubilization ofheat-induced calcium phosphate during storage, while others (Kannan and Jenness 1961) consider that the heat-induced interaction between p-lg and K-casein is the principal factor involved.…”

Section: Introductionmentioning

confidence: 99%

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Rennet coagulation properties of heated milk

Lucey

Gorry

Fox

1993

AFSci

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Heating impaired the rennet coagulation properties of milk which deteriorated further during storage, i.e. rennet hysteresis occurred. Acidification to pH values ≤ 6.2 or addition of low concentrations of CaCl2 greatly improved the rennet coagulation properties of heated milk. Acidification of heated milk to pH values < 5.5 followed by neutralization to pH 6.6 to produce reformed micelles, resulted in greatly improved rennet coagulation properties except for severely heated milks (120°C for 10 min) which were not coagulable even after acidification/neutralization. Acidification of heated milk to pH values < 5.5 and storage at the low pH for 24 h before neutralization resulted in a further improvement in the rennet coagulation properties. Dialysis of heated milk that had been acidified and reneutralized against an excess of normal milk resulted in a dramatic deterioration of its rennet coagulability. Reheating milk that had been heated, acidified and reneutralized resulted in little change in RCT or gel firmness. Addition of heated milk to raw milk resulted in an increase in RCT of the latter and a reduction in gel firmness.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Rennet coagulation properties of heated milk

Lucey

Gorry

Fox

1993

AFSci

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“…The latter authors found that coagulation time was prolonged in logarithmic proportion to the amount of complexing agent added, but was restored to normal by the addition of calcium. Detailed studies about the action of EDTA on the coagulability of milk by microbial milk-clotting enzymes are, however, scanty.It has long been known that milk, when heated and then cooled immediately, shows an increase in rennet coagulation time (PYNE 1945, ZITTLE et al 1962, HINDLE and WHEELOCK 1970. However, in a study on the milk-clotting enzyme of the leaves of Streblus asper, RAM and R E D D I (~~~~) reported that the purified enzyme preparation clotted boiled milk more rapidly than raw cow's milk.…”

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confidence: 96%

Action of some metal ions, EDTA, and heated milk on the milk‐clotting process of Penicillium citrinum rennin‐like enzyme

Abdelfattah

El-Hawwary

1973

J of Basic Microbiology

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The influence of some metal ions was investigatedon the milk-clotting activityof the pure rennin-like enzyme of Penicillium citrinum 805. Barium and calcium enhanced the clotting activity while copper, nickel, and sodium ions showed slight inhibitory effects. Above a certain concentration limit, EDTA played a role by which its complexing action with calcium ions was compensated and the milk became readily coagulable by the enzyme. This phenomenon was more significant when EDTA was added to the milk instead of the enzyme. It was suggested that treatment of milk with EDTA led to homogenization and aggregation of the phosphocaseinate particles whereby the clottability of milk was increased. The heating of milk rendered it more coagulable by the rennin-like enzyme. This was attributed to different factors including the increase in the degree of aggregation of casein micelles and the release of NPN-bound NANA by heat.Studies on the action of metal ions on animal rennin enzymes were carried out by many investigators (HOSTETTLER and RUGGER 1950, WAKUI and KAWACHI 1954a, S A S A K I~~ al. 1955, PURI and PARKASH 1962. The effect of calcium concentration on the clotting of milk by microbial rennin and HANSEN'S Cheese rennet was investigated by TSUGO et al. (1964). The latter investigators found that the milk-clotting activity of microbial rennin was increased by the addition of CaCI, but the rate of increase was more pronounced than in the case of HANSEN'S Cheese rennet. Recently, ABDEL-FATTAH and MABROUK (1972a) studied the effect of CaC1, on the milk-clotting enzyme of Aspergillus niger and found that addition of CaCl, to buffered reaction mixtures caused decrease in p H and time of milkclotting.The effect of EDTA as a complexing agent on milk coagulation by rennet was studied by ODAGIRI and NICKERSON (1964). The latter authors found that coagulation time was prolonged in logarithmic proportion to the amount of complexing agent added, but was restored to normal by the addition of calcium. Detailed studies about the action of EDTA on the coagulability of milk by microbial milk-clotting enzymes are, however, scanty.It has long been known that milk, when heated and then cooled immediately, shows an increase in rennet coagulation time (PYNE 1945, ZITTLE et al. 1962, HINDLE and WHEELOCK 1970. However, in a study on the milk-clotting enzyme of the leaves of Streblus asper, RAM and R E D D I (~~~~) reported that the purified enzyme preparation clotted boiled milk more rapidly than raw cow's milk. Furthermore, RAMSDELL and WHITTIER (1953) found that heating of milk rendered it more coagulable by rennet and attributed this t o the denaturation 25*

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Rennin and the Clotting of Milk

Nj¹

1954

Advances in Enzymology - And Related Areas of Molecular Biology

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Rennet hysteresis and the calcium phosphate of milk

Cited by 21 publications

References 4 publications

Rennet coagulation properties of heated milk

Rennet coagulation properties of heated milk

Action of some metal ions, EDTA, and heated milk on the milk‐clotting process of Penicillium citrinum rennin‐like enzyme

Rennin and the Clotting of Milk

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