Dairy Chemistry And Biochemistry

(^212) DAIRY CHEMISTRY AND BIOCHEMISTRY
I
Proteolvtic Coanulatioa

4. Calf Rennet or
   substitute


5. Mineral Acid


6. Ion Exchange


7. Lactic Starter
   I t 1 t 1 1 1
   1

Precipicdionl Coagulation

Cooking

Dewheying

Washing

Dewatering

Drying, Tempering, Grinding

Bennet

Casein

< 1 0OC 22-26'C -31'C

Mineral L!ak

Acid Case in Casein

2 5- 30'C

(B)

Skim milk at

J

Mineral Ion Exchange Lactic Rennet

Resin Starter

x14h X-1 h

Acid

pH 4.6 pH 2.2 pH 4.6 pH 6.6

Cook at - 50°C

untreated

milk

pH 4.6

• 5O0C - 55OC

Figure 4.36 (a) Line diagram of industrial processes for the manufacture of acid and rennet
casein. The conditions (time, temperature and pH) of precipitation are shown in (b). (Modified
from Mulvihill, 1992.)