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Intermicellar relationships in rennet-treated separated milk: II. Process of gel assembly

Published online by Cambridge University Press:  01 June 2009

Margaret L. Green ,
David G. Hobbs ,
Steven V. Morant  and
Valerie A. Hill
Margaret L. Green
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
David G. Hobbs
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Steven V. Morant
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Valerie A. Hill
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
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Summary

The aggregation of casein micelles in milk by the action of rennet, examined by electron microscopy and viscometry, was correlated with visually-observed coagulation. The spatial relationships between micelles were quantified from measurements made on micrographs. Aggregation did not start until about 60% of the rennet-clotting time, when the enzymic action was almost complete. The micelles tended to form chains which then linked into a loose network. This became more extensive with time as the average size of the aggregates increased. By the clotting time, most micelles were in contact with another and a network was beginning to form. Initially, micelles probably linked by bridges. These then appeared to contract, bringing the particles into contact and eventually causing partial fusion.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 3 , October 1978 , pp. 413 - 422
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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