Dairy Chemistry And Biochemistry

CHEMISTRY AND BIOCHEMISTRY OF CHEESE AND FERMENTED MILKS^391

I 1)ata acquisition

Non-enzymatic

coagulation

----------- ..

c

Enzymatic

reaction

*----

Time after rennet addition

Figure 10.7 (a) Hot wire sensor for objectively measuring the rennet coagulation of milk. (b)
Changes in the temperature of the hot wire during the course of the rennet coagulation of milk.

automation and cutting of the gel at a consistent strength, which is
important for maximizing cheese yield.
The primary phase of rennet action may be monitored by measuring the
formation of either product, i.e. para-lc-casein or the GMP. Para-lc-casein
may be measured by SDS-polyacrylamide gel electrophoresis (PAGE),