Book Chapter

Enzymatic Coagulation of Milk

  • Fox P
  • Guinee T
  • Cogan T
  • et al.
Springer US, (2017), 185-229
DOI: 10.1007/978-1-4899-7681-9_7
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Abstract

The coagulation of milk (by proteolysis or acidification) is the key operation in cheesemaking. The enzymatic (rennet-induced) coagulation of milk can be divided into two phases: (1) hydrolysis of the micelle-stabilizing protein, κ-casein, (2) aggregation and...

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Fox, P. F., Guinee, T. P., Cogan, T. M., & McSweeney, P. L. H. (2017). Enzymatic Coagulation of Milk. In Fundamentals of Cheese Science (pp. 185–229). Springer US. https://doi.org/10.1007/978-1-4899-7681-9_7

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