The dissociation of caseins of different types from casein micelles in milk, acidified to different pH values in the range 4·9–6·7, and at temperatures of 4, 20 and 30 °C, has been studied. In contrast to a number of previous findings, it was shown that caseins of all types were dissociated from the micelles, although in all cases β-casein was in highest concentration. The amounts and proportions of all of the caseins were found to be pH- and temperature-dependent, especially the former. Studies of the proportions of the different caseins liberated suggested that, at a defined temperature, the proportions of κ;- and αs2-caseins were independent of pH, while the proportions of β- and αsl-caseins were variable, changes in one being compensated by changes in the other. The manner in which the proportions of the αsl-casein and β-caseins changes with pH was found to be temperature-dependent.

https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0022029900033306

pH-Induced dissociation of bovine casein micelles. I. Analysis of liberated caseins

Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt

In the warm climates in which cheesemaking was first practised, cheeses would have tended to be of low pH as a result of the acid-producing activity of the lactic acid bacteria and coliforms in the raw milk. In colder climates, it would have been logical either to add warm water to the curds and whey to encourage acid production (the prototype of Gouda-type cheeses) or to drain off the whey and pile the curd into heaps to prevent the temperature falling. In the latter case, the piles became known as ‘Cheddars’, after the village in Somerset, England, where the technique is said to have been first used about the middle of the 19th century. The concept of cheddaring was quickly adopted also outside Britain. The first Cheddar cheese factory, as opposed to farmhouse cheesemaking, was in operation in the United States (N.Y. State) in 1861, followed by Canada (Ontario) in 1864 and by New Zealand and England in 1871.

Cheddar Cheese and Related Dry-Salted Cheese Varieties

pH-induced changes in casein micelles during direct acidification and bacterial fermentation of reconstituted skim milk at 20°C were monitored by scanning electron microscopy (SEM) in combination with biochemical and rheological methods. For SEM casein micelle observations, an original method of milk sample preparation with porous inorganic membranes was developed. Micrographs suggested that different stages of micellar association were related to pH and that between pH 5.5 and 5.0 casein micelles coalesced. Correlations between microstructural and biochemical changes in casein micelles, and rheological behavior of milk or gel, help to explain the different steps leading to the final protein network of the acid milk gel.

Micellar Transition State in Casein Between pH 5.5 and 5.0

A Colloidal Approach of Milk Acidification by Glucono-Delta-Lactone

Solvation of Casein in Bovine Milk

https://hal.archives-ouvertes.fr/hal-00928494/document

Etude de la coagulation du lait par la présure et de la synérèse du coagulum par la méthode thrombélastographique

La recherche et l'etude de proteases microbiennes ou vegetales, susceptibles de remplacer la presure animale en fromagerie, ont ete fortement stimulees, depuis une dizaine d'annees, par l'evolution des conditions economiques et zootechniques. Une penurie de la presure traditionnelle commence a se manifester a l'echelle mondiale; elle est accompagnee par une grande variabilite des cours de la matiere premiere; la. caillette des jeunes' veaux, et par une elevation du prix de la presure. La menace d'une penurie a retenu l'attention des grandes organisations internationales. La Federation Internationale de Laiterie a inscrit ce probleme au programme de la Commission l et un rapport sur 'les' enzymes coagulants a ete recemment presente [lJ. De son cote, l'Organisation des Nations Unies pour l'alimentation et l'agriculture (F.A.O.), preoccupee par une penurie qui risque de freiner la production fromagere, a organise une reunion d'experts sur ce theme, a Rome, en avril 1968.

/pdf/etude-d-un-enzyme-coagulant-microbien-derive-de-endothia-13a2qnrrdu.pdf

Étude d'un enzyme coagulant microbien dérivé de Endothia parasitica. I. - Propriétés biochimiques de l'enzyme coagulant Pfizer et propriétés rhéologiques des caillés formés dans le lait

/pdf/etude-du-salage-et-de-l-affinage-du-fromage-en-saumure-i-2cqq6o74ro.pdf

Etude du salage et de l'affinage du fromage en saumure. I. Aspect biochimique : évolution de la composition du fromage et rendement

https://hal.archives-ouvertes.fr/hal-00928482/document

Etude d'un enzyme coagulant microbien dérivé de Endothia Parasitica. II. Fabrications expérimentales de fromages a pâte molle et à pâte cuite avec l'enzyme coagulant Pfizer

C. Alais

Papers

Solvation of Casein in Bovine Milk

Etude de la coagulation du lait par la présure et de la synérèse du coagulum par la méthode thrombélastographique

Étude d'un enzyme coagulant microbien dérivé de Endothia parasitica. I. - Propriétés biochimiques de l'enzyme coagulant Pfizer et propriétés rhéologiques des caillés formés dans le lait

Etude du salage et de l'affinage du fromage en saumure. I. Aspect biochimique : évolution de la composition du fromage et rendement

Etude d'un enzyme coagulant microbien dérivé de Endothia Parasitica. II. Fabrications expérimentales de fromages a pâte molle et à pâte cuite avec l'enzyme coagulant Pfizer