title: Aggregation of rennet-altered casein micelles at low temperatures.
abstract: The rennet-induced coagulation of bovine milk at 10 degrees C was investigated. The rate of change of absorbance at 600 nm was higher in milk renneted at 30 degrees C than that at 10 degrees C. The amount of casein sedimented on centrifuging skim milk at 5000g for 1 h at 10 degrees C increased with time after renneting. The viscosity of milk at 10 degrees C at low shear rates did not change significantly until 10 h after rennet addition, but it increased markedly after 20 h. Smaller particles in milk at 10 degrees C disappeared slowly over 36 h after rennet addition and aggregated into larger particles. These results suggested that casein micelles in milk aggregate at low temperatures. Reasons for the slow aggregation of milk renneted at 10 degrees C were investigated by inhibiting chymosin activity by pepstatin A. It is likely that beta-casein, or its hydrolysis, plays a role in aggregation of rennet-altered casein micelles at low temperatures.
authors: Department of Food and Nutritional Sciences, University College, Cork, Ireland.
authors: Nidhi
authors: N
authors: Bansal
authors: Patrick F
authors: PF
authors: Fox
authors: Paul L H
authors: PL
authors: McSweeney
mesh_terms: D000818:Animals; D002364:Caseins / Q000737:chemistry* / Q000378:metabolism*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D012085:Chymosin / Q000378:metabolism*; D003080:Cold Temperature; D008823:Micelles; D008892:Milk / Q000737:chemistry; D010316:Particle Size; D014783:Viscosity
chemical_list: D002364:Caseins; D008823:Micelles; C025350:rennet; D012085:Chymosin