Description
Enzymatic cleavage of casein micelles leading to milk gelation.
Technical
Chymosin (rennet's active enzyme) hydrolyzes κ-casein's Phe105-Met106 bond, destabilizing micelles and allowing calcium-mediated aggregation into a para-caseinate network.
Culinary Significance
Fundamental for cheese texture development, controlling moisture content and curd strength in most traditional cheeses.
Science
Primary Reaction
Proteolysis of κ-casein
Parameters
Temperature
32°C optimal
28°C to 40°C range
Time
45 minutes
30 minutes – 2 hours
Equipment
Cheese vatCurd knifepH meterTemperature-controlled environment