Impact of casein and whey protein content on the renneting properties of UHT-treated microfiltrated milk concentrates

Selda Bulca, Alexander Tolkach, Jeanette Kupfer, Ulrich Kulozik

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

The renneting properties of heat treated milk depend on the intensity of heating as well as on the amount of individual proteins involved in the rennet gel matrix formation. Increased amount of casein leads to an enhanced gel formation while increased amount of whey proteins impairs rennetability of milk. Hence, the rennet properties of UHT-heated milk can be modified either by removing whey proteins or by increasing the casein content in cheese milk by means of ultrafiltration, microfitration or by a combination of both processes in a diafiltration mode. The aim of this study was to investigate the effect of different casein/whey proteins ratios on the renneting properties of UHT treated skim milk. For this reason the casein and whey protein contents were varied between 3.0 and 6.4 % and 0.02 and 0.65 %, respectively. Rennet coagulation time and the gel firmness after 60 min were assessed as response factors and used for further optimisation of protein composition. Evaluation of the response function allowed the identification of the optimal compositional parameters concerning casein/whey proteins ratio which leads to the same renneting properties in terms of coagulation time and gel firmness as compared to those of pasteurised skim milk.

Original languageEnglish
Pages (from-to)365-368
Number of pages4
JournalMilchwissenschaft
Volume65
Issue number4
StatePublished - 2010

Fingerprint

Dive into the research topics of 'Impact of casein and whey protein content on the renneting properties of UHT-treated microfiltrated milk concentrates'. Together they form a unique fingerprint.

Cite this