3. Enzymatic milk coagulation
The dosage of coagulant, or more precisely the level of IMCU inoculated into the milk, depends on the choice of each cheese producer. This notion of dosage, along with the coagulation parameters, is crucial to the expected and desired product quality.
3.1 Mechanisms of enzymatic coagulation
The fundamental mechanisms of enzymatic coagulation are not yet fully understood. Our knowledge has improved thanks to the development of new equipment (enabling us, for example, to integrate the measurement of gel firmness organization speed) and, in parallel, to the work carried out on the understanding of proteins and, more specifically, the casein micelle (compare, for example, Schmidt's structural representation of 1980 and Holt's in 2003). One of the latest models...
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Enzymatic milk coagulation
Coagulating enzymes and technological impact
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