Rennet-Induced Casein Micelle Aggregation Models: A Review

Area of Science:

• Food Science
• Biochemistry
• Materials Science

Background:

• Enzymatic milk coagulation involves hydrolysis and aggregation.
• The non-enzymatic phase is debated, potentially comprising micellar aggregation and network hardening.
• Existing models often inadequately address these distinct substages.

Purpose of the Study:

• To review and evaluate descriptive models of milk coagulation, focusing on the non-enzymatic phase.
• To assess the ability of models to differentiate between micellar aggregation and hardening.
• To highlight the need for models that accurately represent both substages for improved cheese manufacturing.

Main Methods:

• Review of existing scientific literature on milk coagulation models.
• Analysis of model capabilities in describing aggregation and hardening phenomena.
• Comparison of model generalizability and applicability across different conditions.

Main Results:

• Most reviewed models primarily describe micellar aggregation, neglecting the hardening stage.
• Some models lack sufficient generalizability for broad application.
• Recent models show potential in differentiating the two substages under various conditions.

Conclusions:

• Accurate modeling of both micellar aggregation and hardening is crucial for controlling enzymatic milk coagulation.
• Current limitations in modeling hinder cost-effective and consistent enzymatic cheese production.
• Further research and development of comprehensive models are necessary to understand and control coagulation mechanisms.