Coagulation of casein

McMahon, D. J. and Brown, R. J. 1984B. Enzymic coagulation of casein micelles A review. J. Dairy Sci. 67, 919-929. 

Figure 19.3. Sketch of the enzymatic coagulation of casein based on the action of chymosin.

Hinrichs, R., Bulca, S., and Kulozik, U. (2007). Water-mobility during lenneting and acid coagulation of casein solutions a differentiated low-resolution nuclear magnetic resonance (NMR) analysis. Int J. Dairy Technol 60, 37-43. 

Bringe NA and Kinsella JE. Eorces involved in the enzymatic and acidic coagulation of casein micelles. In Hudson BJF, Ed. Developments in Food Proteins, Vol. 5, Elsevier Applied Science Pubhshers, London, 1987, pp. 159-194. 

Use Pharmacy, cheese making, coagulation of casein for plastics, food additive. 

The coagulation of casein is probably a decomposition into two other albuminoids, one, more abundant, which constitutes the coagulum (cheese), which is the more insoluble the greater the proportion of calcium phosphate in the liquid from which it was precipitated the other soluble. 

The conversion of milk to cheese curd essentially involves coagulating the casein, either isoelectrically or enzymatically if present, the milk fat is occluded in the curd. The mechanisms of rennet and acid coagulation of casein and the subsequent manipulation of the coagula to produce cheese curd are described in the following sections. 

Bringe, N. A., and Kinsella, J. E. (1990). Acidic coagulation of casein micelles Mechanisms inferred from spectrophotometric studies. J. Dairy Res. SI, 365-375. 

EEC regulation nr. 1725/79. Annex in, method L296/10. Quantitative analysis of skirtuned milk powder in feedingstuffs by enzymatic coagulation of casein. 

If it is necessary to prevent the precipitation or coagulation of casein by acids a protective colloid stable against acids must be added, such as gelatin, or albumin. According to J. Alexander these additions are necessary in the preparation of ice cream. If the protective colloid... 

Bottazzi, V Other fermented dairy products. In Biotechnology (Eds. Rehm, H.-J., Reed, G.), Vol. 5, p. 315, Verlag Chemie Weinheim. 1983 Bringe, N.A., Kinsella, J.E. The effects of pH, calcium chloride and temperature on the rate of acid coagulation of casein micelles. Am. Dairy Sci., Annual Meeting, 23-26 June, Davis, CA. (1986)... 

Cheese contains proteins and fat from milk, usually produced by coagulation of casein in which the milk is acidified and then rennet, containing a proteolytic en2yme, is added for coagulation. Then the solids are separated and made into final form [128]. 

Definition Obtained from fresh and pasteurized skimmed milk by acid coagulation of casein... 

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