Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and NaCl concentrations

Selda Bulca; Alan Wolfschoon-Pombo; Ulrich Kulozik

doi:10.1111/1471-0307.12308

Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and NaCl concentrations

Selda Bulca, Alan Wolfschoon-Pombo, Ulrich Kulozik

Chair of Food and Bioprocess Engineering

Research output: Contribution to journal › Article › peer-review

1 Scopus citations

Abstract

The renneting properties of whey protein-free, UHT-heated (140 °C/10 s) casein dispersions were investigated as a function of casein and NaCl concentration. It was found that the rennet coagulation time and gel firmness can be optimised when the whey protein-free casein concentration is increased, while the added NaCl concentration is kept low. The strongest gel firmness occurs at 0.05 and 0.08 m NaCl addition and at a micellar casein concentration between 6.0 and 6.6 g/100 mL. Weak rennet gels were formed at 3.0–3.6 g/100 mL casein at all NaCl concentrations tested.

Original language	English
Pages (from-to)	328-336
Number of pages	9
Journal	International Journal of Dairy Technology
Volume	69
Issue number	3
DOIs	https://doi.org/10.1111/1471-0307.12308
State	Published - 1 Aug 2016

Keywords

Casein
Chymosin
Heat treatment
Microfiltration
Milk proteins
Rennet

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10.1111/1471-0307.12308

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abstract = "The renneting properties of whey protein-free, UHT-heated (140 °C/10 s) casein dispersions were investigated as a function of casein and NaCl concentration. It was found that the rennet coagulation time and gel firmness can be optimised when the whey protein-free casein concentration is increased, while the added NaCl concentration is kept low. The strongest gel firmness occurs at 0.05 and 0.08 m NaCl addition and at a micellar casein concentration between 6.0 and 6.6 g/100 mL. Weak rennet gels were formed at 3.0–3.6 g/100 mL casein at all NaCl concentrations tested.",

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AU - Wolfschoon-Pombo, Alan

AU - Kulozik, Ulrich

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AB - The renneting properties of whey protein-free, UHT-heated (140 °C/10 s) casein dispersions were investigated as a function of casein and NaCl concentration. It was found that the rennet coagulation time and gel firmness can be optimised when the whey protein-free casein concentration is increased, while the added NaCl concentration is kept low. The strongest gel firmness occurs at 0.05 and 0.08 m NaCl addition and at a micellar casein concentration between 6.0 and 6.6 g/100 mL. Weak rennet gels were formed at 3.0–3.6 g/100 mL casein at all NaCl concentrations tested.

KW - Casein

KW - Chymosin

KW - Heat treatment

KW - Microfiltration

KW - Milk proteins

KW - Rennet

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JF - International Journal of Dairy Technology

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ER -

Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and NaCl concentrations

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