STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE
The article presents the results of experimental joint studies of changes in the viscosity and microstructure of milk at the enzymatic stage of gelation. Based on the statistical processing of the array of research results, it was determined that the viscosity change at this stage is not monotonic,...
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| Format: | Article |
| Language: | Russian |
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Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2019-10-01
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| Series: | Пищевые системы |
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| Online Access: | https://www.fsjour.com/jour/article/view/43 |
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| author | I. T. Smykov |
| author_facet | I. T. Smykov |
| author_sort | I. T. Smykov |
| collection | DOAJ |
| description | The article presents the results of experimental joint studies of changes in the viscosity and microstructure of milk at the enzymatic stage of gelation. Based on the statistical processing of the array of research results, it was determined that the viscosity change at this stage is not monotonic, as it is usually stated, but two-stage in the middle part and S-shaped, preceding the gel point, at its end. It was found that the S-shaped change in viscosity at the end of the enzymatic stage of milk coagulation coincides with changes in the microstructure of casein micelles and reflects the existence of a cooperative conformational phase transition in casein molecules of micelle clusters. A description of the possible mechanism of this phase transition is proposed. It was noted that the moment of the S-shaped change in the milk viscosity at the enzymatic gelation stage and the corresponding cooperative phase transition in casein micelles are a physical reflection of the gel point. The research results provide a better understanding of the mechanism of enzymatic coagulation of milk in a cheesemaking tank. |
| format | Article |
| id | doaj-art-03b07c566b30400b91bd7ae202cca583 |
| institution | Kabale University |
| issn | 2618-9771 2618-7272 |
| language | Russian |
| publishDate | 2019-10-01 |
| publisher | Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems |
| record_format | Article |
| series | Пищевые системы |
| spelling | doaj-art-03b07c566b30400b91bd7ae202cca5832025-08-20T03:37:37ZrusRussian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food SystemsПищевые системы2618-97712618-72722019-10-01234810.21323/2618-9771-2019-2-3-4-836STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTUREI. T. Smykov0All-Russian Scientific Research Institute of Butter — and Cheesemaking — Branch of V. M. Gorbatov Federal Research Center for Food Systems of RASThe article presents the results of experimental joint studies of changes in the viscosity and microstructure of milk at the enzymatic stage of gelation. Based on the statistical processing of the array of research results, it was determined that the viscosity change at this stage is not monotonic, as it is usually stated, but two-stage in the middle part and S-shaped, preceding the gel point, at its end. It was found that the S-shaped change in viscosity at the end of the enzymatic stage of milk coagulation coincides with changes in the microstructure of casein micelles and reflects the existence of a cooperative conformational phase transition in casein molecules of micelle clusters. A description of the possible mechanism of this phase transition is proposed. It was noted that the moment of the S-shaped change in the milk viscosity at the enzymatic gelation stage and the corresponding cooperative phase transition in casein micelles are a physical reflection of the gel point. The research results provide a better understanding of the mechanism of enzymatic coagulation of milk in a cheesemaking tank.https://www.fsjour.com/jour/article/view/43milkrennet gelationenzymatic stagecasein micellesviscositymicrostructure |
| spellingShingle | I. T. Smykov STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE Пищевые системы milk rennet gelation enzymatic stage casein micelles viscosity microstructure |
| title | STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE |
| title_full | STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE |
| title_fullStr | STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE |
| title_full_unstemmed | STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE |
| title_short | STUDY OF THE ENZYMATIC STAGE OF MILK GELATION: CHANGES IN VISCOSITY AND MICROSTRUCTURE |
| title_sort | study of the enzymatic stage of milk gelation changes in viscosity and microstructure |
| topic | milk rennet gelation enzymatic stage casein micelles viscosity microstructure |
| url | https://www.fsjour.com/jour/article/view/43 |
| work_keys_str_mv | AT itsmykov studyoftheenzymaticstageofmilkgelationchangesinviscosityandmicrostructure |