What You Need to Know
Casein micelle aggregation occurs without complete syneresis, preserving β-lactoglobulin-rich whey that maintains colloidal calcium phosphate solubility.
Essential for fresh cheeses requiring spoonable textures and bright acidity.
Key Parameters
Temperature
35°C
30°C - 38°C
Time
4 hours
2 hours - 6 hours
Equipment
Cheesecloth (90-100 micron pore)Non-reactive colanderpH meter
Steps
- 1.
Ricotta al forno (Sicily): Retained whey prevents drying during baking
- 2.
Queso fresco para sopas (Mexico): Whey proteins thicken broths when cheese melts
The Science
Primary Reaction
Partial acid-induced casein coagulation