Work

Turning Gels into Curd: A Review of Gel Firming Models in Rennet Coagulation

Year: 2026

Type: article

Abstract: Most researchers who have studied enzymatic milk coagulation in depth recognize that this process is composed of two overlapping phases: an enzymatic phase (first) and a non-enzymatic phase (second). The latter is composed of two consecutive sub-phases that are also partially overlapping: the first is called micellar aggregation, and the second is called the gel hardening phase by many researchers. This final phase, which consists of the rearrangement of the three-dimensional para-κ-casein network, is one of the most complex and least studied milk coagulation stages. A review conducted prior to this publication confirmed that existing models describe micellar aggregation up to network formation but cannot characterize the subsequent network rearrangement and gel hardening process. The objective of this review is to examine the main models that describe the gel hardening phase, evaluating each one to highlight its advantages, disadvantages, and main limitations. Among the models reviewed, those based on light scattering stand out, as they are non-invasive and allow for the prediction of gel firmness in real time. This review is expected to provide greater support to the cheese industry in achieving better control of enzymatic milk coagulation.

Source: Dairy

DOI: 10.3390/dairy7050084

Authors: Daniel Salvador, Manuel Castillo

Institutions: National University of Trujillo, Universitat Autònoma de Barcelona, Centre de Recerca en Sanitat Animal

Language: English

Topic: Proteins in Food Systems

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $1,448

Funder: Generalitat de Catalunya