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Rennet-induced milk coagulation by continuous steady shear stress
Gül Konuklar1, Sundaram Gunasekaran
1Cereal Products and Food Science Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, USDA, 1815 N. University Street, Peoria, Illinois, 61604, USA. konuklarg@mail.ncaur.usda.gov
Journal of Colloid and Interface Science
|November 18, 2005
Summary
Continuous steady shear stress (CSSS) applied during milk coagulation can promote network formation, leading to a more dynamic coagulum structure. This finding is relevant for optimizing cheese-making processes.
Area of Science:
- Food Science
- Rheology
- Dairy Technology
Background:
- Milk coagulation is a critical step in cheese production.
- Understanding the impact of external forces like shear stress is essential for process optimization.
Purpose of the Study:
- To investigate the effect of continuous steady shear stress (CSSS) on rennet-induced milk coagulation.
- To analyze the changes in viscosity and coagulum structure under CSSS.
Main Methods:
- Measuring the change in viscosity of milk over time during coagulation.
- Applying continuous shear stress (up to 0.5 Pa) during the process.
- Observing viscosity profiles and identifying key structural indicators.
Main Results:
- CSSS did not inhibit network formation and even promoted coagulation at 0.2 Pa.
- Coagulum viscosity profiles showed a lag phase, steady increase, and plateau, similar to controls.
- The viscosity plateau under CSSS exhibited sudden peaks, indicating a dynamic coagulum structure.
- The time viscosity exceeded 40 kPa s correlated with the optimal cutting time for the coagulum.
Conclusions:
- CSSS, particularly at 0.2 Pa, can enhance milk coagulation possibly by influencing diffusion, collision, and hydrolysis rates.
- The dynamic structural changes observed under CSSS offer insights into coagulum properties.
- Viscosity measurements provide a reliable indicator for determining the cutting time in cheese making.