Gelation properties of partially renneted milk

References

• Dalgleish, D.G.; Law, A.J.R. pH-Induced Dissociation of Bovine Casein Micelles. 2. Mineral Solubilization and Its Relation to Casein Release. Journal of Dairy Research 1989, 56(5), 727–735.
   Google Scholar
• Mistry, V.V. Chymosin in Cheese Making. In Food Biochemistry and Food Processing; Simpson, B.K.; Ed.; Wiley-Blackwell: Ames, IA, 2012; 223–231.
   Google Scholar
• De Kruif, C.G. Skim Milk Acidification. Journal of Colloid and Interface Science 1997, 185(1), 19–25.
   Google Scholar
• McMahon, D.J.; Du, H.; McManus, W.R.; Larsen, K.M. Microstructural Changes in Casein Supramolecules During Acidification of Skim Milk. Journal of Dairy Science 2009, 92(12), 5854–5867.
   PubMed Web of Science ®Google Scholar
• Sinaga, H. Effect of manipulation of casein micelles on the functional properties of milk, in School of Land and Food Sciences. Ph.D. Thesis, University of Queensland: Brisbane, Australia, May 2015, p. 232.
   Google Scholar
• Sinaga, H.; Bansal, N.; Bhandari, B. Partial Renneting of Pasteurised Bovine Milk: Casein Micelle Size, Heat and Storage Stability. Food Research International 2016, 84, 52–60.
   Web of Science ®Google Scholar
• Ye, R.; Harte, F. Casein Maps: Effect of Ethanol, pH, Temperature, and Cacl(2) on the Particle Size of Reconstituted Casein Micelles. Journal of Dairy Science 2013, 96(2), 799–805.
   PubMed Web of Science ®Google Scholar
• Augustin, M.A.; Udabage, P. Influence of Processing on Functionality of Milk and Dairy Proteins. In Advances in Food and Nutrition Research; Steve, L.T.; Ed.; Academic Press: Cambridge, MA, 2007; 1–38.
   Google Scholar
• Walstra, P.; Bloomfield, V.A.; Wei, G.J.; Jenness, R. Effect of Chymosin Action on the Hydrodynamic Diameter of Casein Micelles. Biochimica et Biophysica Acta 1981, 669(2), 258–259.
   PubMed Web of Science ®Google Scholar
• Anema, S.G. Effect of Temperature and Rate of Acidification on the Rheological Properties of Acid Skim Milk Gels. Journal of Food Processing and Preservation 2008b, 32(6), 1016–1033.
   Web of Science ®Google Scholar
• Bienvenue, A.; Jimenez-Flores, R.; Singh, H. Rheological Properties of Concentrated Skim Milk: Influence of Heat Treatment and Genetic Variants on the Changes in Viscosity During Storage. Journal of Agricultural and Food Chemistry 2003, 51(22), 6488–6494.
   PubMed Web of Science ®Google Scholar
• Purwanti, N.; Smiddy, M.; van der Goot, A.J.; de Vries, R.; Alting, A.; Boom, R. Modulation of Rheological Properties by Heat-Induced Aggregation of Whey Protein Solution. Food Hydrocolloids 2011, 25(6), 1482–1489.
   Web of Science ®Google Scholar
• Anema, S.G.; Lee, S.K.; Lowe, E.K.; Klostermeyer, H. Rheological Properties of Acid Gels Prepared from Heated pH-Adjusted Skim Milk. Journal of Agricultural and Food Chemistry 2004, 52(2), 337–343.
   PubMed Web of Science ®Google Scholar
• Guyomarc’h, F.; MAhieux, O.; Renan, M.; Chatriot, M.; Gamerre, V.; Famelart, M.H. Changes in the Acid Gelation of Skim Milk as Affected by Heat-Treatment and Alkaline pH Conditions. Lait 2007, 87(2), 119–137.
   Google Scholar
• Menard, O.; Camier, B.; Guyomarc’h, F. Effect of Heat Treatment at Alkaline pH on the Rennet Coagulation Properties of Skim Milk. Lait 2005, 85(6), 515–526.
   Google Scholar
• Lucey, J.A.; Teo, C.T.; Munro, P.A.; Singh, H. Rheological Properties at Small (Dynamic) and Large (Yield) Deformations of Acid Gels Made from Heated Milk. Journal of Dairy Research 1997, 64(04), 591–600.
   Web of Science ®Google Scholar
• Sinaga, H.; Bansal, N.; Bhandari, B. Effects of Milk pH Alteration on Casein Micelle Size and Gelation Properties of Milk. International Journal of Food Properties 2016, 20, 179–197.
   Google Scholar
• Anema, S.G. Effect of pH at Pressure Treatment on the Acid Gelation of Skim Milk. Innovative Food Science & Emerging Technologies 2010, 11(2), 265–273.
   Web of Science ®Google Scholar
• Hernandez, A.; Harte, F.M. Manufacture of Acid Gels From Skim Milk Using High-Pressure Homogenization. Journal of Dairy Science 2008, 91(10), 3761–3767.
   PubMed Web of Science ®Google Scholar
• Madadlou, A.; Emam-Djomeh, Z.; Mousavi, M.E.; Mohamadifar, M.; Ehsani, M. Acid-Induced Gelation Behavior of Sonicated Casein Solutions. Ultrasonics Sonochemistry 2010, 17(1), 153–158.
   PubMed Web of Science ®Google Scholar
• Bansal, N.; Fox, P.F.; McSweeney, P.L.H. Aggregation of Rennet-Altered Casein Micelles at Low Temperatures. Journal of Agricultural and Food Chemistry 2007, 55(8), 3120–3126.
   PubMed Web of Science ®Google Scholar
• Mellema, M.; Walstra, P.; van Opheusden, J.H.; van Vliet, T. Effects of Structural Rearrangements on the Rheology of Rennet-Induced Casein Particle Gels. Advances in Colloid and Interface Science 2002, 98(1), 25–50.
   PubMed Web of Science ®Google Scholar
• Hidalgo, M.E.; Pires, M.S.; Risso, P.H. A Study on Bovine Kappa-Casein Aggregation After the Enzymatic Action of Chymosin. Colloids and Surfaces B-Biointerfaces 2010, 76(2), 556–563.
   PubMed Web of Science ®Google Scholar
• Sandra, S.; Ho, M.; Alexander, M.; Corredig, M. Effect of Soluble Calcium on the Renneting Properties of Casein Micelles as Measured by Rheology and Diffusing Wave Spectroscopy. Journal of Dairy Science 2012, 95(1), 75–82.
   PubMed Web of Science ®Google Scholar
• Klandar, A.H.; Lagaude, A.; Chevalier-Lucia, D. Assessment of the Rennet Coagulation of Skim Milk: A Comparison of Methods. International Dairy Journal 2007, 17(10), 1151–1160.
   Web of Science ®Google Scholar
• Madadlou, A.; Khosroshahi, A.; Mousavi, M.E. Rheology, Microstructure, and Functionality of Low-Fat Iranian White Cheese Made with Different Concentrations of Rennet. Journal of Dairy Science 2005, 88(9), 3052–3062.
   PubMed Web of Science ®Google Scholar
• Titapiccolo, G.I.; Corredig, M.; Alexander, M. Modification to the Renneting Functionality of Casein Micelles Caused by Nonionic Surfactants. Journal of Dairy Science 2010, 93(2), 506–514.
   PubMed Web of Science ®Google Scholar
• Hunter, R.J.; Hemar, Y.; Pinder, D.N.; Anema, S.G. Effect of Storage Time and Temperature of Milk Protein Concentrate (MPC85) on the Renneting Properties of Skim Milk Fortified with MPC85. Food Chemistry 2011, 125(3), 944–952.
   Web of Science ®Google Scholar
• Anema, S.G.; Lee, S.K.; Klostermeyer, H. Rennet-Induced Aggregation of Heated pH-Adjusted Skim Milk. Journal of Agricultural and Food Chemistry 2011, 59(15), 8413–8422.
   PubMed Web of Science ®Google Scholar
• Tranchant, C.C.; Dalgleish, D.G.; Hill, A.R. Different Coagulation Behaviour of Bacteriologically Acidified and Renneted Milk: The Importance of Fine-Tuning Acid Production and Rennet Action. International Dairy Journal 2001, 11(4–7), 483–494.
   Web of Science ®Google Scholar
• Salvatore, E.; Pirisi, A.; Corredig, M. Gelation Properties of Casein Micelles During Combined Renneting and Bacterial Fermentation: Effect of Concentration by Ultrafiltration. International Dairy Journal 2011, 21(11), 848–856.
   Web of Science ®Google Scholar
• Alexander, M.; Dalgleish, D.G. Application of Transmission Diffusing Wave Spectroscopy to the Study of Gelation of Milk by Acidification and Rennet. Colloids and Surfaces B-Biointerfaces 2004, 38(1–2), 83–90.
   PubMed Web of Science ®Google Scholar
• Anema, S.G. Heat and/or High-Pressure Treatment of Skim Milk: Changes to the Casein Micelle Size, Whey Proteins and the Acid Gelation Properties of the Milk. International Journal of Dairy Technology 2008a, 61(3), 245–252.
   Web of Science ®Google Scholar
• Hidalgo, M.E.; Riquelme, B.D.; Alvarez, E.M.; Wagner, J.R.; Risso, P.H. Acid-Induced Aggregation and Gelation of Bovine Sodium Caseinate-Carboxymethylcellulose Mixtures. In Food Industrial Processes—Methods and Equipment; Valdez, B.; Ed.; InTech, open access book, 2012.
   Google Scholar
• Nian, Y.; Chen, B.Y.; Aikman, P.; Grandison, A.; Lewis, M. Naturally Occurring Variations in Milk pH and Ionic Calcium and Their Effects on Some Properties and Processing Characteristics of Milk. International Journal of Dairy Technology 2012, 65(4), 490–497.
   Web of Science ®Google Scholar
• Daviau, C.; Famelart, M.H.; Pierre, A.; Goudedranche, H.; Maubois, J.L. Rennet Coagulation of Skim Milk and Curd Drainage: Effect of pH, Casein Concentration, Ionic Strength and Heat Treatment. Lait 2000, 80(4), 397–415.
   Google Scholar
• Gastaldi, E.; Trial, N.; Guillaume, C.; Bourret, E.; Gontard, N.; Cuq, J.L. Effect of Controlled Kappa-Casein Hydrolysis on Rheological Properties of Acid Milk Gels. Journal of Dairy Science 2003, 86(3), 704–711.
   PubMed Web of Science ®Google Scholar
• Lankes, H.; Ozer, H.B.; Robinson, R.K. The Effect of Elevated Milk Solids and Incubation Temperature on the Physical Properties of Natural Yoghurt. Milchwissenschaft-Milk Science International 1998, 53(9), 510–513.
   Google Scholar
• Lucey, J.A.; Tamehana, M.; Singh, H.; Munro, P.A. Effect of Heat Treatment on the Physical Properties of Milk Gels Made with Both Rennet and Acid. International Dairy Journal 2001, 11(4–7), 559–565.
   Web of Science ®Google Scholar
• Lucey, J.A.; Tamehana, M.; Singh, H.; Munro, P.A. Effect of Interactions Between Denatured Whey Proteins and Casein Micelles on the Formation and Rheological Properties of Acid Skim Milk Gels. Journal of Dairy Research 1998b, 65(4), 555–567.
   Web of Science ®Google Scholar
• Donato, L.; Guyomarc’H, F. Formation and Properties of the Whey Protein/Kappa-Casein Complexes in Heated Skim Milk—A Review. Dairy Science & Technology 2009, 89(1), 3–29.
   Web of Science ®Google Scholar
• Roefs, S.; P.F.M.; Walstra, P.; Dalgleish, D.G.; Horne, D.S. Preliminary Note on the Change in Casein Micelles Caused by Acidification. Netherlands Milk and Dairy Journal 1985, 39(2), 119–122.
   Google Scholar
• Dalgleish, D.G. The Casein Micelle and Its Reactivity. Lait 2007, 87(4–5), 385–387.
   Google Scholar
• De Kruif, C.G. Casein Micelle Interactions. International Dairy Journal 1999, 9(3–6), 183–188.
   Web of Science ®Google Scholar
• Li, J.; Dalgleish, D. Controlled Proteolysis and the Properties of Milk Gels. Journal of Agricultural and Food Chemistry 2006, 54(13), 4687–4695.
   PubMed Web of Science ®Google Scholar
• Vanhooydonk, A.C.M.; Hagedoorn, H.G.; Boerrigter, I.J. pH-Induced Physicochemical Changes of Casein Micelles in Milk and Their Effect on Renneting 1. Effect of Acidification on Physicochemical Properties. Netherlands Milk and Dairy Journal 1986, 40(2–3), 281–296.
   Google Scholar
• Vasbinder, A.J.; de Kruif, C.G. Casein-Whey Protein Interactions in Heated Milk: The Influence of pH. International Dairy Journal 2003a, 13(8), 669–677.
   Web of Science ®Google Scholar
• Giroux, H.J.; Houde, J.; Britten, M. Preparation of Nanoparticles from Denatured Whey Protein by pH-Cycling Treatment. Food Hydrocolloids 2010, 24(4), 341–346.
   Web of Science ®Google Scholar
• Hae, D.J.; Swaisgood, H.E. Disulfide Bond Formation Between Thermally Denaturated Beta-Lactoglobulin and Kappa-Casein in Casein Micelles. Journal of Dairy Science 1990, 73(4), 900–904.
   Web of Science ®Google Scholar
• Guyomarc’h, F.; Queguiner, C.; Law, A.J.; Horne, D.S.; Dalgleish, D.G. Role of the Soluble and Micelle-Bound Heat-Induced Protein Aggregates on Network Formation in Acid Skim Milk Gels. Journal of Agricultural and Food Chemistry 2003b, 51(26), 7743–7750.
   PubMed Web of Science ®Google Scholar
• Morand, M.; Guyomarch, F.; LEgland, D.; Famelart, M.H. Changing the Isoelectric Point of the Heat-Induced Whey Protein Complexes Affects the Acid Gelation of Skim Milk. International Dairy Journal 2012, 23(1), 9–17.
   Web of Science ®Google Scholar
• Lucey, J.A.; Munro, P.A.; Singh, H. Rheological Properties and Microstructure of Acid Milk Gels as Affected by Fat Content and Heat Treatment. Journal of Food Science 1998a, 63(4), 660–664.
   Web of Science ®Google Scholar
• Guyomarc’h, F.; Law, A.J.R.; Dalgleish, D.G. Formation of Soluble and Micelle-Bound Protein Aggregates in Heated Milk. Journal of Agricultural and Food Chemistry 2003a, 51(16), 4652–4660.
   PubMed Web of Science ®Google Scholar
• Schorsch, C.; Wilkins, D.K.; JOnes, M.G.; Norton. I.T. Gelation of Casein-Whey Mixtures: Effects of Heating Whey Proteins Alone or in the Presence of Casein Micelles. Journal of Dairy Research 2001, 68(3), 471–481.
   PubMed Web of Science ®Google Scholar
• Van Vliet, T.; Lakemond, C.M.M.; Visschers, R.W. Rheology and Structure of Milk Protein Gels. Current Opinion in Colloid & Interface Science 2004, 9(5), 298–304.
   Web of Science ®Google Scholar
• Zhong, Q.X.; Daubert, C.R.; Velev, O.D. Physicochemical Variables Affecting the Rheology and Microstructure of Rennet Casein Gels. Journal of Agricultural and Food Chemistry 2007, 55(7), 2688–2697.
   PubMed Web of Science ®Google Scholar
• Roefs, S.; Vanvliet, T. Structure of Acid Casein Gels. 2. Dynamic Measurements and Type of Interaction Forces. Colloids and Surfaces 1990, 50, 161–175.
   Google Scholar
• Domagala, J. Instrumental Texture, Syneresis, and Microstructure of Yoghurt Prepared from Ultrafiltrated Goat Milk: Effect of Degree of Concentration. International Journal of Food Properties 2012, 15(3), 558–568.
   Web of Science ®Google Scholar
• Cayot, P.; Fairise, J.F.; Colas, B.; Lorient, D.; Brule, G. Improvement of Rheological Properties of Firm Acid Gels by Skim Milk Heating Is Conserved After Stirring. Journal of Dairy Research 2003, 70, 423–431.
   PubMed Web of Science ®Google Scholar
• Walstra, P.; Vandijk, H.J.M.; Guerts, T.J. The Syneresis of Curd 1. General Considerations and Literature Review. Netherlands Milk and Dairy Journal 1985, 39(4), 209–246.
   Google Scholar
• Smith, M.; McMahon, D.J. Aseptic Rennet Coagulation of Ultra-High Temperature Processed Milk Concentrates. Journal of Dairy Science 1996, 79(9), 1513–1520.
   Web of Science ®Google Scholar
• Vanvliet, T.; van Dijk, J.M.; Zoon, P.; Walstra, P. Relation Between Syneresis and Rheological Properties of Particle Gels. Colloid and Polymer Science 1991, 269(6), 620–627.
   Web of Science ®Google Scholar
• Lucey, J.A.; Tamehana, M.; Singh, H.; Munro, P.A. Rheological Properties of Milk Gels Formed by a Combination of Rennet and Glucono-Delta-Lactone. Journal of Dairy Research 2000, 67(3), 415–427.
   PubMed Web of Science ®Google Scholar
• Horne, D.S.; Banks, J.M. Rennet-Induces Coagulation of Milk in Cheese: Chemistry, Physics and Microbiology; Fox, P.F.; McSweeney, P.L.H.; Cogan, T.M.; Guinee, T.P.; Eds.; Elsevier Academic Press: Amsterdam, 2004; 48–70.
   Google Scholar
• Zoon, P.; Vanvliet, T.; Walstra, P. Rheological Properties of Rennet-Induced Skim Milk Gels. 2. The Effect of Temperature. Netherlands Milk and Dairy Journal 1988a, 42(3), 271–294.
   Google Scholar
• Zoon, P.; Vanvliet, T.; Walstra, P. Rheological Properties of Rennet-Induced Skim Milk Gels. 3. The Effect of Calcium and Phosphate. Netherlands Milk and Dairy Journal 1988b, 42(3), 295–312.
   Google Scholar
• Zoon, P.; Vanvliet, T.; Walstra, P. Rheological Properties of Rennet-Induced Skim Milk Gels 4. The Effect of pH and NaCl. Netherlands Milk and Dairy Journal 1989, 43(1), 17–34.
   Google Scholar
• Anema, S.G.; Lee, S.K.; Klostermeyer, H. Effect of pH at Heat Treatment on the Hydrolysis of Kappa-Casein and the Gelation of Skim Milk by Chymosin. LWT–Food Science and Technology 2007, 40(1), 99–106.
   Web of Science ®Google Scholar
• Kethireddipalli, P.; Hill, A.R.; Dalgleish, D.G. Protein Interactions in Heat-Treated Milk and Effect on Rennet Coagulation. International Dairy Journal 2010, 20(12), 838–843.
   Web of Science ®Google Scholar
• Dinkov, K.; Dushkova, M. Effect of Heat Treatment of Milk on the Rennet Coagulation and Rheological Properties of Milk Gels. Milchwissenschaft-Milk Science International 2007, 62(2), 133–135.
   Google Scholar
• Leaver, J.; Law, A.J.R.; Horne, D.S.; Banks, J.M. Influence of Heating Regime and pH on the Primary Phase of Renneting of Whole Milk. International Dairy Journal 1995, 5(2), 129–140.
   Web of Science ®Google Scholar
• Lucey, J.A. The Relationship Between Rheological Parameters and Whey Separation in Milk Gels. Food Hydrocolloids 2001, 15(4–6), 603–608.
   Web of Science ®Google Scholar