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Application of numerical analysis to a number of models for chymosin-induced coagulation of casein micelles

Published online by Cambridge University Press:  01 June 2009

Douglas B. Hyslop
Affiliation:
Department of Food Science, University of Wisconsin-Madison, 1605 Linden Drive, Madison, WI 53706-1565, USA
Karsten B. Qvist
Affiliation:
Institute for Dairy Research and Centre for Advanced Food Studies, Royal Veterinary and Agricultural University, DK-1958 Frederiksberg C, Denmark

Summary

Four models describing renneting kinetics are evaluated for their ability to describe well documented attributes of the coagulation of casein micelles. The first model is based on a constant flocculation rate parameter. In the second the flocculation rate constant is proportional to the product of the sizes of the aggregating particles. Both models fail to predict proper dependence of rennet coagulation time on enzyme concentration. The third model is based on an energy barrier being reduced in linear proportion to the degree of proteolysis. The enzyme dependency of this model only works when the initial energy barrier is larger than ∼ 50 kBT (where kB is Boltzmann's constant and T the absolute temperature), which does not seem feasible. The fourth model, based on functionality theory, is able to predict proper dependence of rennet coagulation time on enzyme concentration when functionality is ∼ 2.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1996

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Application of numerical analysis to a number of models for chymosin-induced coagulation of casein micelles
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