Formation and Cooling Mechanisms of Rennet-induced Casein Gels and Their Applications in Cheese Processing: A Review

doi:10.7506/spkx1002-6300-200921099

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (21): 424-427.doi: 10.7506/spkx1002-6300-200921099

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Formation and Cooling Mechanisms of Rennet-induced Casein Gels and Their Applications in Cheese Processing: A Review

ZHU Xiong-ying1，GAN Bo-zhong2，DING Fu-jun1，JI Yin-li1，GAO Wei-dong1，LI Zheng-tao1

1. Gansu Hualing Biotechnology Research Center, Lanzhou 730030, China；
2. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China

Received:2009-01-13 Revised:2009-07-11 Online:2009-11-01 Published:2010-12-29
Contact: ZHU Xiong-ying E-mail:lanhuamx@sina.com

Abstract

Abstract:

The formation and cooling mechanisms of rennet-induced casein gels are reviewed in this article. Previous investigations have revealed that emulsifying salts can promote the solubility of casein, the contents of protein and fat have effects on the composite modulus and viscoelasticity of casein gels, appropriate temperature and pH can benefit gel structure formation, while increased calcium concentration exhibits an adverse effect on the rennet-induced gelation of casein. Apart from these, applications of rennet-induced casein gels in cheese processing are also summarized.

Key words: rennet-induced casein gels, gelation, cooling, application

CLC Number:

TS252.1

ZHU Xiong-ying1，GAN Bo-zhong2，DING Fu-jun1，JI Yin-li1，GAO Wei-dong1，LI Zheng-tao1. Formation and Cooling Mechanisms of Rennet-induced Casein Gels and Their Applications in Cheese Processing: A Review[J]. FOOD SCIENCE, 2009, 30(21): 424-427.

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Formation and Cooling Mechanisms of Rennet-induced Casein Gels and Their Applications in Cheese Processing: A Review

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