Rennet Coagulation and Gelation Properties of Dairy Systems

Rennet coagulation and gelation lie at the heart of cheese manufacture, where specific proteolytic enzymes cleave κ-casein on the surface of casein micelles. This enzymatic action destabilises the micellar stabilising layer, allowing calcium-mediated aggregation and formation of a three-dimensional protein network. The emerging gel exhibits characteristic rheological properties—firmness, elasticity and syneresis—that are determined by factors such as enzyme type and concentration, calcium ion activity, pH, temperature and the intrinsic composition of the milk (fat content, ionic strength and casein micelle size). Understanding these interdependent factors at molecular and macroscopic levels is essential for optimising cheese yield, texture and functional attributes across a spectrum of dairy products. Recent advances in analytical techniques and modelling have provided deeper insight into the kinetics of gelation, the microstructure of gels and the influence of novel coagulants and processing aids. This knowledge underpins both traditional cheesemaking and the development of bespoke gels for nutritional, textural or nutritional-delivery purposes, with broad global applications spanning artisan and industrial dairy sectors.

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Rennet Coagulation and Gelation Properties of Dairy Systems publication trend

The graph below shows the total number of articles in rennet coagulation and gelation properties of dairy systems across all publications each year (not limited to Nature Index journals).

Technical terms

Casein micelle: Colloidal aggregates of casein proteins and calcium phosphate that constitute the primary structural units of milk proteins.

Milk-clotting activity (MCA): A measure of the ability of an enzyme preparation to clot milk, reflecting its efficiency in cleaving κ-casein.

Proteolytic activity (PA): The rate at which an enzyme hydrolyses peptide bonds in milk proteins, influencing gel strength and flavour development.

Rennet coagulation time (RCT): The interval between enzyme addition and the onset of visible gel formation, used to assess enzyme performance.

Syneresis: The expulsion of whey from a coagulated gel, affecting moisture content and texture of the final cheese.

References

1. Effect of the recombinant chymosins of different origins on production process of soft cheese. Food systems (2022).
2. Methods of Assessing Milk Proteins Coagulation as a Part of the Forecasting System of Technological Properties. Food Processing Techniques and Technology (2021).
3. Quaternion-Type Representation for Measuring the Rennet Coagulation Time of Milk by Color Image Sequences Processing. Engineering and Technology Journal (2020).