Rennet-Induced Casein Micelle Aggregation Models : a Review
Salvador, Daniel (National University of Trujillo. Department of Agroindustrial Science)
Acosta, Yoseli (National University of Trujillo. School of Agroindustrial Engineering)
Zamora, Anna (Universitat Autònoma de Barcelona. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRPTA))
Castillo Zambudio, Manuel (Universitat Autònoma de Barcelona. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRPTA))

Data:	2022
Resum:	Two phases are generally recognized in the enzymatic coagulation of milk: hydrolysis and aggregation, although nowadays more and more researchers consider the non-enzymatic phase to actually be a stage of gel formation made up of two sub-stages: micellar aggregation and hardening of the three-dimensional network of para-κ-casein. To evaluate this controversy, the main descriptive models have been reviewed. Most of them can only model micellar aggregation, without modeling the hardening stage. Some are not generalizable enough. However, more recent models have been proposed, applicable to a wide range of conditions, which could differentiate both substages. Manufacturing quality enzymatic cheeses in a cost-effective and consistent manner requires effective control of coagulation, which implies studying the non-enzymatic sub-stages of coagulation separately, as numerous studies require specific measurement methods for each of them. Some authors have recently reviewed the micellar aggregation models, but without differentiating it from hardening. Therefore, a review of the proposed models is necessary, as coagulation cannot be controlled without knowing its mechanisms and the stages that constitute it.
Nota:	Ajuts: Generalitat de Catalunya VALTEC13-1-0141-00
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Llengua:	Anglès
Document:	Article ; Versió publicada
Matèria:	Enzymatic coagulation ; Hydrolysis ; K-casein ; Clotting time ; Gelation time ; Coagulation time ; Micellar aggregation ; Gel assembly ; Gel firming ; Gel hardening
Publicat a:	Foods, Vol. 11 Núm. 9 (2022) , p. 1243, ISSN 2304-8158

DOI: 10.3390/foods11091243
PMID: 35563966

15 p, 2.5 MB

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