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Understanding milk coagulation requires examining its non-enzymatic stages. Current models often fail to differentiate micellar aggregation from hardening, hindering effective cheese production control.

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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.