Journal of Dairy Science
Volume 90, Issue 6 , Pages 2612-2623 , June 2007

Effect of Insoluble Calcium Concentration on Rennet Coagulation Properties of Milk

  • J. Choi

      Affiliations

    • Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706
  • ,
  • D.S. Horne

      Affiliations

    • Charis Food Research, Hannah Research Park, Ayr, Scotland, KA6 5HL
  • ,
  • J.A. Lucey

      Affiliations

    • Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison 53706
    • Corresponding Author InformationCorresponding author.

Received 4 December 2006 ,Accepted 29 January 2007.

References 

  1. Carl Zeiss Vision. 2000. AxioVision 3.1 Reference. Carl Zeiss Vision GmbH, Munchen-Hallbergmoos, Germany.
  2. Choi J, Horne DS, Johnson ME, Lucey JA. Effects of insoluble calcium phosphate on cheese functionality. J. Dairy Sci. 2004;87(Suppl. 1):231;(Abstr.)
  3. Choi J, Ng-Kwai-Hang KF. Effects of genetic variants of κ-casein and β-lactoglobulin and heat treatment on coagulating properties of milk. Asian-australas. J. Anim. Sci. 2003;16:1212–1217
  4. Esteves CLC, Lucey JA, Pires EMV. Mathematical modelling of the formation of rennet-induced gels by plant coagulants and chymosin. J. Dairy Res. 2001;68:499–510
  5. Dalgleish DG. The enzymatic coagulation of milk. In:  Fox PF editors. Advanced Dairy Chemistry. 2nd ed.. London, UK: Elsevier Applied Science; 1992;p. 579–619
  6. Dalgleish DG, Law AJR. pH-induced dissociation of bovine casein micelles. II. Mineral solubilization and its relation to casein release. J. Dairy Res. 1989;56:727–735
  7. de Kruif CG. Supra-aggregates of casein micelles as a prelude to coagulation. J. Dairy Sci. 1998;81:3019–3028
  8. Horne DS. Scaling behavior of shear moduli during the formation of rennet milk gels. In:  Dickinson E,  Lorient D editor. Food Macromolecules and Colloids. Cambridge, UK: Royal Society of Chemistry; 1995;p. 456–461
  9. Horne DS. Casein interactions: Casting light on the black boxes, the structure in dairy products. Int. Dairy J. 1998;8:171–177
  10. Horne DS. Casein micelles as hard spheres: Limitations of the model in acidified gel formation. Colloids Surf. A: Physicochem. Eng. Aspects. 2003;213:255–263
  11. Horne DS, Banks JM. Rennet-induced coagulation of milk. In: 3rd ed..  Fox PF,  Cogan TM,  Guinee T,  McSweeney PLH editor. Cheese: Chemistry, Physics, and Microbiology. Vol. 1:Amsterdam, the Netherlands: Elsevier Applied Science; 2004;p. 47–70General Aspects
  12. Hyslop DB. Enzymatic coagulation of milk. In: 3rd ed..  Fox PF,  McSweeney PLH editor. Advanced Dairy Chemistry. Vol. 1:New York, NY: Kluwer Academic/Plenum; 2003;p. 839–878(Part B)
  13. Lucey JA, Fox PF. Importance of calcium and phosphate in cheese manufacture: A review. J. Dairy Sci. 1993;76:1714–1724
  14. Lucey JA, Johnson ME, Horne DS. Perspectives on the basis of the rheology and texture properties of cheese. J. Dairy Sci. 2003;86:2725–2743
  15. Lucey JA, Teo CT, Munro PA, Singh H. Rheological properties at small (dynamic) and large (yield) deformations of acid gels made from heated milk. J. Dairy Res. 1997;64:591–600
  16. Marshall RT. Standard methods for the examination of dairy products. 16th ed.. Washington, DC: Am. Public Health Assoc; 1992;
  17. Mellema M, Heesakkers JWM, Van Opheusden JHJ, van Vliet T. Structure and scaling behavior of aging rennet-induced casein gels examined by confocal microscopy and permeametry. Langmuir. 2000;16:6847–6854
  18. Mellema M, Walstra P, van Opheusden JHJ, van Vliet T. Effects of structural rearrangements on the rheology of rennet-induced casein particle gels. Adv. Colloid Interf. Sci. 2002;98:25–50
  19. Roefs SPFM, van Vliet T, van den Bijgaart HJCM, de Groot-Mostert AEA, Walstra P. Structure of casein gels made by combined acidification and rennet action. Neth. Milk Dairy J. 1990;44:159–188
  20. SAS Institute. 2001. SAS/STAT User's Guide. Statistics. Version 8.2 Ed. SAS Institute Inc., Cary, NC.
  21. Schaefer LH, Schuster D, Herz H. Generalized approach for accelerated maximum likelihood based image restoration applied to three-dimensional fluorescence microscopy. J. Microsc. 2001;204:99–107
  22. Srinivasan M, Lucey JA. Effects of added plasmin on the formation and rheological properties of rennet-induced skim milk gels. J. Dairy Sci. 2002;85:1070–1078
  23. Udabage P, McKinnon IR, Augustin MA. Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk. J. Dairy Sci. 2001;84:1569–1575
  24. van Hooydonk ACM, Boerrigter IJ, Hagedoorn HG. pH-induced physicochemical changes of casein micelles in milk and their effect on renneting. 2. Effect of pH on renneting of milk. Neth. Milk Dairy J. 1986;40:297–313
  25. van Vliet T, van Dijk HJM, Zoon P, Walstra P. Relation between syneresis and rheological properties of particle gels. Colloid Polym. Sci. 1991;269:620–627
  26. Verveer PJ, Gemkow MJ, Jovin TM. A comparison of image restoration approaches applied to three-dimensional confocal and wide-field fluorescence microscopy. J. Microsc. 1999;193:50–61
  27. Vetier N, Banon S, Ramet J-P, Hardy J. Casein micelle solvation and fractal structure of milk aggregates and gels. Lait. 2000;80:237–246
  28. Walstra P, Jenness R. Dairy Chemistry and Physics. New York, NY: John Wiley & Sons; 1984;
  29. Zoon P, van Vliet T, Walstra P. Rheological properties of rennet-induced skim milk gels. 4. The effect of pH and sodium chloride. Neth. Milk Dairy J. 1989;43:17–34

PII: S0022-0302(07)70072-3

doi: 10.3168/jds.2006-814

Journal of Dairy Science
Volume 90, Issue 6 , Pages 2612-2623 , June 2007