Description
Enzymatic cleavage of κ-casein micelles causing milk protein aggregation into a gel matrix.
Technical
Chymosin (rennin) in rennet hydrolyzes Phe105-Met106 bond in κ-casein, removing its hydrophilic macropeptide and exposing hydrophobic para-κ-casein, enabling calcium-mediated crosslinking of casein micelles into a three-dimensional network trapping fat/water.
Culinary Significance
Fundamental for creating cheese texture and facilitating whey expulsion; determines final moisture content and aging potential.
Science
Primary Reaction
enzymatic proteolysis (EC 3.4.23.4)
Parameters
Temperature
32°C optimal
28°C to 42°C range
Time
45 minutes
30 minutes – 2 hours
Equipment
Double-walled vatCurd harppH meterThermometer