Micellar Casein in Rennin Coagulation, Cheese Dehydration, and Ripening

Abstract

Micellar casein concentrate is a promising fractionation agent in skimmed milk production. It preserves the native structure of protein and changes the ratio of casein and whey proteins. Micellar casein concentrate reduces the consumption of raw materials, which makes it a promising component of milk-intensive protein foods. The research objective was to study the effect of micellar casein concentrate on rennin coagulation, cl ot dehydration, and cheese ripening. The study featured skimmed milk, micellar casein concentrate, normalized mixes, and cheese samples of the Rossiiskii brand. The chemical composition and properties were studied by standar d methods. The optimal ratio of casein and whey proteins was 95:5. It reduced the initial gelation time, facilitated casein micelles destabilization and subsequent flocculation, accelerated syneresis, and improved clot stability. The high protein mass content made it possible to halve the stirring and boiling time, as well as to increase the yield of the finished product by 15%. In the experimental cheese, the starter cultures growth had a longer lag phase while the exponential phase started on ripening day 30. The experimental sample also demonstrated a better starter microflora survival on day 60, which resulted in a better amino acid composition of the finished product. In this research, micellar casein concentrate was able to affect rennet coagulation, clot dehydration, and ripening. Its application in the standard technology for the Rossiiskii cheese required the following adjustments: a longer starter activation, starter cultures with high proteolytic activity and ability to hydrolyze bitter peptides, extra rennet, a two-fold reduction of second heating and stirring, and at least 45 days or ripening.