The inhibitory roles of native whey protein on the rennet gelation of bovine milk
Charitha J Gamlath, Thomas SH Leong, Muthupandian Ashokkumar, Gregory JO Martin
FOOD CHEMISTRY | ELSEVIER SCI LTD | Published : 2018
Rennet gelation is used to produce many types of cheese. The effect of native whey protein on rennet gelation kinetics was investigated. Milks with a wide range of whey protein:casein (WP:CN) ratios (with standardised casein concentrations) were made from powders produced by microfiltration. Measurements of casein macro peptide release showed that native whey protein inhibited the enzymatic action of chymosin, which delayed the onset and reduced the subsequent rate of gelation. Experiments in which increased chymosin concentrations compensated for the inhibition, demonstrated that other factors also contributed to the reduced gelation rate. Neither an increase in viscosity nor a reduction in..View full abstract
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Awarded by Australian Research Council's Industrial Transformation Research Program (ITRP)
This research was supported under Australian Research Council's Industrial Transformation Research Program (ITRP) funding scheme (project number IH120100005). The ARC Dairy Innovation Hub is a collaboration between The University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd. We are grateful for the technical assistance relating to the HPLC operations provided by Enrico Colombo. Dr Mike Weeks, Mr Mark Schleyer and factory staff members at Dairy Innovation Australia Limited are acknowledged for their assistance in the microfiltration production of the protein powders.