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Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-coagulation Phenomena

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Cheese: Chemistry, Physics and Microbiology

Abstract

Cheesemakers often state that a good curd is required to make a quality cheese, one which is highly acceptable in both flavour and texture. This implies that the initial stages of casein aggregation to form a network influence the characteristics of the cheese. The mechanisms involved in network formation have been probed over the last 15 years, microscopic methods and rheological techniques being especially useful. It has been shown that the structure of the curd determines its properties and, thus, the retention of fat and moisture on which cheese yield and composition depend. The curd structure is also a direct precursor of the cheese structure, which must be the basis of its texture.

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  1. Margaret L. Green

    Present address: , 8 Harwich Close, Lower Earley, Reading, RG6 3UD, UK

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  1. Reading Laboratory, AFRC Institute of Food Research, Earley Gate, Whiteknights Road, Reading, RG6 2EF, UK

    Margaret L. Green

  2. Department of Food Science and Technology, University of Reading, Whiteknights, Reading, RG6 2AP, UK

    Alistair S. Grandison

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  1. Department of Food Chemistry, University College, Cork, Republic of Ireland

    P. F. Fox

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Green, M.L., Grandison, A.S. (1993). Secondary (Non-enzymatic) Phase of Rennet Coagulation and Post-coagulation Phenomena. In: Fox, P.F. (eds) Cheese: Chemistry, Physics and Microbiology. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2650-6_4

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