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Factors that affect the aggregation of rennet-altered casein micelles at low temperatures
- BANSAL, NIDHI, FOX, PATRICK F., McSWEENEY, PAUL L.H.
- International journal of dairy technology 2008 v.61 no.1 pp. 56-61
- calcium chloride, casein, ionic strength, micelles, milk, pH, particle size, renneting, sodium chloride, temperature
- The effects of temperature, CaCl₂ concentration, pH and ionic strength of milk on the aggregation of casein micelles in milk renneted at 15[ordinal indicator, masculine]C were studied using particle size analysis determined by laser-light scattering. The rate of aggregation of rennet-altered casein micelles became significantly slower on reducing the temperature of renneting from 30 to 10[ordinal indicator, masculine]C. At 15[ordinal indicator, masculine]C, the rate of aggregation of rennet-altered casein micelles increased significantly on adding CaCl₂, on reducing the pH of renneted milk or on adding NaCl (up to 50 m m). These results indicate that particle size analysis can be used successfully to study the aggregation of rennet-altered casein micelles.