Hostname: page-component-77c89778f8-vpsfw Total loading time: 0 Render date: 2024-07-20T07:56:51.007Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Baud, C.-A., Morard, J.-C. & Pernoux, E. (1951). Comptes Rendus Hebdomadaires des Séances de l'Acádemie des Sciences 233, 276.Google Scholar
Castle, A. V. & Wheelock, J. V. (1972). Journal of Dairy Research 39, 15.CrossRefGoogle Scholar
Davies, J. T. & Rideal, E. K. (1961). Interfacial Phenomena. New York and London: Academic Press.Google Scholar
Ernstrom, C. A. (1965). In Fundamentals of Dairy Chemistry, p. 590. (Eds Webb, B. H. and Johnson, A. H..) Westport, Conn.: AVI Publishing Co.Google Scholar
Ernstrom, C. A. (1974). In Fundamentals of Dairy Chemistry. 2nd edn, p. 662. (Eds Webb, B. H., Johnson, A. H. and Alford, J. A..) Westport, Conn.: AVI Publishing Co.Google Scholar
Feller, W. (1968). An Introduction to Probability Theory and its Applications, 3rd edn, vol. 1. New York: Wiley.Google Scholar
Flory, P. J. (1953). Principles of Polymer Chemistry. Ithaca, N.Y.: Cornell University Press.Google Scholar
Goodwin, J. W. (1975). Colloid Science 2, 246.Google Scholar
Green, M. L., Hobbs, D. G. & Morant, S. V. (1977). Biochemical Society Transactions 5, 1328.CrossRefGoogle Scholar
Green, M. L., Hobbs, D. G. & Morant, S. V. (1978). Journal of Dairy Research 45, 405.CrossRefGoogle Scholar
Green, M. L. & Marshall, R. J. (1977). Journal of Dairy Research 44, 521.CrossRefGoogle Scholar
Guthy, K. (1974). Zeitschrift für Lebensmiltel-Untersuchung und -Forschung 155, 94.CrossRefGoogle Scholar
Guthy, K. & Novak, G. (1977). Journal of Dairy Research 44, 363.CrossRefGoogle Scholar
Hostettler, H. & Imhof, K. (1952). Landwirtschaftliches Jahrbuch der Schweiz 66, 307.Google Scholar
Kimber, A. M., Brooker, B. E., Hobbs, D. G. & Prentice, J. H. (1974). Journal of Dairy Research 41, 389.CrossRefGoogle Scholar
Kopelman, I. J. & Cogan, U. (1976). Journal of Dairy Science 59, 196.CrossRefGoogle Scholar
Olson, N. F. & Bottazzi, V. (1977). Journal of Food Science 42, 669.CrossRefGoogle Scholar
Payens, T. A. J. (1977). Biophysical Chemistry 6, 263.CrossRefGoogle Scholar
Payens, T. A. J., Wiersma, A. K. & Brinkhuis, J. (1977). Biophysical Chemistry 6, 253.CrossRefGoogle Scholar
Peters, I. I. & Dietrich, J. W. (1954). Texas Journal of Science 6, 442.Google Scholar
Roach, S. A. (1968). The Theory of Random Clumping, p. 29. London: Methuen.Google Scholar
Rüegg, M. & Blanc, B. (1972). Schweizerische Milchwirtschaftliche Forschung 1, 1.Google Scholar
Rüegg, M., Luscher, M. & Blanc, B. (1974). Journal of Dairy Science 57, 387.CrossRefGoogle Scholar
Schmidt, D. G., Walstra, P. & Buchheim, W. (1973). Netherlands Milk and Dairy Journal 27, 128.Google Scholar
Scott Blair, G. W. & Oosthuizen, J. C. (1960). British Journal of Applied Physics 11, 332.CrossRefGoogle Scholar
Scott Blair, G. W. & Oosthuizen, J. C. (1961). Journal of Dairy Research 28, 165.CrossRefGoogle Scholar
Van Olphen, H. (1963). An Introduction to Clay Colloid Chemistry. New York: Interscience.Google Scholar