Caseins secondary processing

Milk-clotting is a complex process, involving a primary enzymic phase in which K-casein is altered and loses its ability to stabilize the remainder of the caseinate complex, a secondary non-enzymic phase in which aggregation of the altered caseinate takes place, a third step where the aggregate of casein micelles forms a firm gel structure and a possibly separate fourth step where the curd structure tightens and syneresis occurs (McMahon and Brown 1984B). 

The rennet coagulation of milk is a two-stage process the primary phase involves the enzymatic production of para-casein and TCA-soluble peptides [(glyco) macropeptides] while the secondary phase involves the aggregation or gelation of para-casein Ca at temperatures >20°C the two stages overlap somewhat. The subject has been reviewed by Fox (1984) and Dal-gleish (1992, 1993). 

Several different types of dental caries have been described by clinicians. Specifically these are smooth-surface caries, pit and fissure caries, enamel caries, dentinal caries, secondary caries, early childhood caries and root caries [12], All occur by the same essential mechanism, as described above, and all arise as a consequence of a disturbance to the demineralization-remineralization balance. Attack by organic acids produced by bacteria in the plaque favours demineralization, but the natural remineralization processes of the mouth can reverse this. Certain dietary and hygiene behaviours as well as clinical treatments can enhance this natural remineralization provided they occur early enough in the demineralization part of the process. For example, complexes of casein phosphopeptide with amorphous calcium phosphate have been shown in various studies to be capable of enhancing the remineralization step under certain conditions and in specific groups of individuals [16,17]. These are now available commercially as an anticaries treatment for patients. 

Burghalter, G., Steffen, C., Puhan, Z. Cheese, processed cheese, and whey. In Ullmann s Enzyclope-dia of Industrial Chemistry. 5 Edition, Volume A6 (Eds. F.T. Campbell, R. Pfefferkorn, J.F. Rounsav-ille) Verlag Chemie, Heidelberg, 1986, pp. 163 Creamer, L.K., Richardson, X, Parry, D.A.D. Secondary structure of bovine ttsi- and 3-casein in solution. Arch. Biochem. Biophys. 211, 689 (1981) Czerny, M., Schieberle, R Influence of the polyethylene packaging on the adsorption of odour-active compounds from UHT-milk. Eur. Food Res. Tech-nol. 2007, in press... 

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