Kinetic Modeling and Optimization of Milk Coagulation Affected by Several Prevalent Cheesemaking Factors and Essence Addition

Abstract

Abstract The effect of Tarragon essence concentration (0–1,000 ppm), whey protein concentration (0.7–2.8 % milk), calcium chloride (0.15–0.35 g/kg), rennet concentration (0.01–0.03 g/kg), starter content (0.01–0.03 g/kg), and renneting temperature (25–45 °C) on kinetic parameters of milk coagulation was investigated using statistical approach. A central composite design was used to investigate the effect of studied factors on coagulation parameters such as coagulation rate, lag time and inflection time. In general, with a decrease in whey protein concentration or an increase in starter level, rennet content and renneting temperature, coagulation rate increased while the lag time and time at inflection point decreased. Essence addition and calcium chloride did not have significant effects on rennet coagulation kinetic. The optimum conditions of milk coagulation were: rennet content, 0.025 g/kg of milk; whey protein concentration, 0.93 %; and renneting temperature, 44.9 °C.