Contribution of water to the cheese structure formation

Abstract

The items of the milk coagula formation have been discussed in the article. The reference process of milk coagulation is considered to be natural acid-rennet coagulation in the rennet of milk calves. Rennet milk coagulation is described as a special case of the acid-rennet clotting that takes place at constant temperature, pH and ion calcium level. Differences between these two types of milk clotting have been considered. Attention has been paid to the formation of water structure during milk synthesis. It was shown that all biotransformation processes occurring in milk are hydrolytic ones as far as they are going on with water participation. Characteristics of the casein micelles were described from this point of view.