What You Need to Know
During the 30‑45 min coagulation period, rennet cleaves κ‑casein, allowing casein micelles to aggregate into a gel network. Subsequent curd cutting and gentle stirring promote whey drainage while the moderate temperature and native microflora drive proteolysis, producing flavor peptides. Brining at 12‑15 °C with 10‑12 % NaCl stabilizes the texture and inhibits excessive proteolysis, ensuring safety and shelf‑life.
The Science
Primary Reaction
Enzymatic cleavage of κ‑casein by rennet leading to casein micelle aggregation