Controlling the structure and rheological properties of model cheese systems

Stephen Robert Euston, Ivo Piska, Helle Wium, Karsten B. Qvist

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20 Citations (Scopus)


Changes in the rheological and microstructural properties of model cheese made from ultrafiltered milk and manufactured at three different pH/salt conditions were studied. Coagulation at a higher rennet concentration (Rc) and/or a higher temperature (Tc) formed harder cheese. In general this corresponded to increased aggregate and void size in the protein network as Rc and Tc increased. The final cheese pH also influenced both structure and texture. Harder cheese was formed at a lower pH for all Rc and Tc. The pH affected microstructure in a complex way. At a high pH of 5.2 coagulation did not occur at low Rc and Tc. At high Rc and Tc the aggregates formed were much denser than at lower pH. At a lower pH the general trend was for larger aggregates to be formed as pH increased. The results are explained in terms of the known effects of pH and salt on casein micelle structure, and the effects of differing Rc and Tc conditions on the rate of formation of the casein gel. Extent of casein particle fusion varied with coagulation temperature, pH and salt concentration.
Original languageEnglish
Pages (from-to)145-152
Number of pages8
JournalAustralian Journal of Dairy Technology
Issue number2
Publication statusPublished - Jul 2002


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