Effect of milk concentration on the nature of curd formed during renneting – a theoretical discussion

Abstract

Use of a model of the renneting reaction has led to the definition of the amounts of soluble casein present in milks of different concentrations, at the time of clotting. It is shown that, although the clotting time (RCT) is relatively little affected by the concentration of milk by ultrafiltration, the proportion of casein which is soluble at the RCT is highly dependent upon the concentrations of both milk and rennet. This may affect the structure of the curd.