Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Rennet-induced gels and their mechanical properties

우유의 렌넷 젤에 대한 기계적 특성

  • Choi, Jong-Woo (Department of Food Science, The Pennsylvania State University)
  • 최종우 (펜실베니아 주립대학교 식품가공학과)
  • Received : 2011.12.01
  • Accepted : 2011.12.18
  • Published : 2011.12.31
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Abstract

Casein micelles are the basic building block of rennet-induced gels. The stiffness of these gels is increased with reaction time. This is probably due to the continuous participation of activated casein micelles into growing network. Dual binding model of casein micelles, which explains assembly of casein and colloidal calcium phosphate, can provides fairly reasonable explanation for the changes in mechanical properties of rennet-induced gels made from different milk pHs and varying colloidal calcium phosphates. The changes in stiffness of these gels would be used for controlling textural properties of cheeses.

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References

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