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Effect of casein micelle composition and casein dephosphorylation on coagulation and syneresis

Published online by Cambridge University Press:  01 June 2009

Martin J. Pearse ,
Peter M. Linklater ,
Robert J. Hall  and
Antony G. Mackinlay
Martin J. Pearse
Affiliation:
Schools of Biochemistry and Chemical Engineering
Peter M. Linklater
Affiliation:
University of New South Wales, Kensington, NSW 2033, Australia
Robert J. Hall
Affiliation:
University of New South Wales, Kensington, NSW 2033, Australia
Antony G. Mackinlay
Affiliation:
Schools of Biochemistry and Chemical Engineering
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Summary

The effect of varying the casein composition of artificial micelle milk on rennet coagulation time and syneresis was examined in order to determine whether either of these processes is dependent on the concentration of particular casein components. It was found that the levels of κ-and β-caseins had a significant effect on coagulation, whereas syneresis was only affected by the level of β-casein. Partial dephosphorylation of preformed micelles or the incorporation of dephosphorylated or partly dephosphorylated β-casein into artificial micelle milk was found to have an adverse effect on both coagulation and syneresis. It was concluded that the phosphate groups of casein, particularly those of β-casein, are directly involved in the micelle-micelle interactions which occur during coagulation and syneresis.

Type
Original Articles
Information
Journal of Dairy Research , Volume 53 , Issue 3 , August 1986 , pp. 381 - 390
Copyright
Copyright © Proprietors of Journal of Dairy Research 1986

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