Cheese production relies on coagulation of milk proteins into a gel matrix after addition of rennet. Milk that does not coagulate (NC) under optimal conditions affects the manufacturing process, requiring a longer processing time and lowering the cheese yield, which, in turn, has economic impact. In an article appearing in the Journal of Dairy Science, scientists from Lund University studied the protein composition of milk samples with different coagulation properties to learn more about why only some milk coagulates with rennet.
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Source: Phys.org