Application of small amplitude oscillatory rheology measurements for estimating residual rennet activity in rennet whey

Kayihura, J.F.; Huppertz, Thom; Vasiljevic, Todor

doi:10.1016/j.idairyj.2022.105451

Cited by 3 publications

(4 citation statements)

References 39 publications

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“…The concentration of residual rennet activity (RA) in the rennet whey samples was determined using a RP-HPLC method. This method was developed by Joseph F. Kayihura [ 20 ], with a modified procedure described by M.J Hurley [ 17 , 21 ]. As described in previous research, a portion of each milk sample used for rennet coagulation and its corresponding whey sample were subjected to duplicate ultra-centrifugation.…”

Section: Methodsmentioning

confidence: 99%

The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins

Mirsalami,

Alihosseini

et al. 2024

Heliyon

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Section: Methodsmentioning

confidence: 99%

The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins

Mirsalami,

Alihosseini

et al. 2024

Heliyon

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“…As shown in Table 2, most studies have presented the results as % of values obtained using unheated/fresh milk or the maximum peak areas for each sample assumed to be 100% (Bansal et al., 2007; Kethireddipalli et al., 2011; Nair & Corredig, 2015; Sandra & Dalgleish, 2007; Sandra et al., 2012; Sinaga et al., 2016; Taylor & Woonton, 2009; Titapiccolo, Alexander, & Corredig, 2010; Titapiccolo, Corredig, & Alexander, 2010). Nonetheless, CMP at a plateau or maximum peak area is not necessarily total macropeptide (100% hydrolysis), especially for reconstituted or heated milk in which complexes containing intact κ‐CN (Kayihura, 2023a, 2023b) may inhibit complete hydrolysis. A good example to explain this is the results presented by Rocha et al.…”

Section: Factors Affecting the Estimated Degree Of κ‐Cn Hydrolysismentioning

confidence: 99%

“…Thus, fully understanding the extent and kinetics of rennet action on κ‐CN is essential. Most results presented in the literature were obtained at gelation point which is one of the parameters commonly used to characterize the rennet coagulation behavior of milk (Lu et al., 2017 ; Lucey & Fox, 1992 ; Zhao & Corredig, 2016 ) as well as to test the rennet activity and its partitioning (Kayihura et al., 2022 ). Values at this phase are, therefore, very important as they represent the extent of hydrolysis necessary to induce CN aggregation.…”

Section: Degree Of κ‐Cn Hydrolysis Under Conditions Relevant To Chees...mentioning

confidence: 99%

Extent of κ‐casein hydrolysis during renneting of bovine milk: A critical assessment of the analytical and estimation approaches

Kayihura

2023

Food Science & Nutrition

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Renneting is an enzymatic process that turns milk into curd which is then transformed into cheese. Rennet‐induced coagulation of caseins (CNs) is the critical step during this process and the key is the primary hydrolysis of κ‐CN's Phe105‐Met106 bond by chymosin. This article comprehensively reviews the existing data on the extent/degree of κ‐CN hydrolysis during renneting of bovine milk and critically evaluates its determination methods. The data show that under normal cheese‐making conditions, milk gelation occurs at a degree of κ‐CN hydrolysis <80%, which varies due to several factors including analytical and estimation approaches. The common approach involves isolating the macropeptides released, by precipitating whey proteins and residual CN in 1%–12% trichloroacetic acid (TCA), then assuming that the maximum amount obtained is 100% κ‐CN hydrolysis. The drawback is that the estimated degree of κ‐CN hydrolysis may be higher than the actual value as TCA partially precipitates the macropeptide fractions. Moreover, macropeptide isolation seems unnecessary based on current advances in chromatographic and electrophoretic techniques. The present work proposes a simple mass balance‐based approach that will provide accurate estimates in future studies. The accuracy of measuring the degree of κ‐CN hydrolysis has implications on the precision of the data in relation to its partitioning (% distribution between the curd and whey) which is essential for improving whey quality.

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“…The development of novel sensors and measurement protocols have, therefore, huge practical relevance in dairy processing technologies. For example, using faradic impedimetric sensors can help in evaluating the clotting activity of rennet [3], as well as in utilizing small-amplitude oscillatory rheology [4]. Other methods, such as fluorescence intensity, near-infrared spectroscopy, or light scattering techniques can also be taken into account when investigating milk coagulation [5].…”

Section: Introductionmentioning

confidence: 99%

Investigating the Acid- and Enzyme-Induced Coagulation of Raw Milk Using Dielectric and Rheological Measurements

et al. 2023

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In this study, the enzyme-induced and acid coagulation of raw milk samples were investigated, and these two processes were monitored by determining the changes in dielectric and rheological behavior to see if any correlations could be found between these two properties. For the enzyme-induced experiments, 250 cm3 of raw milk sample and industrial chymosin were used, and during the acid coagulation, industrial thermophile yogurt culture was added to the same amount of milk. The apparent viscosity was monitored with a vibro viscometer, and the dielectric constant was measured in a frequency range of 200–2400 MHz with an open-ended dielectric assessment kit (DAK) connected to a vector network analyzer (VNA). Our experimental findings revealed that during both enzyme-induced and acid coagulation, two distinct phases could be found in terms of dielectric and rheological properties, and regardless of the molecular mechanisms behind the aggregation of casein micelles, a strong correlation (with R2-values ranging between 0.967 and 0.992) can be found between the extent of the apparent viscosity and dielectric constant, suggesting that dielectric measurements might be adequately used in these dairy processing technologies. These results verified the applicability of the non-destructive dielectric measurements in dairy technologies.

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Application of small amplitude oscillatory rheology measurements for estimating residual rennet activity in rennet whey

Cited by 3 publications

References 39 publications

The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins

The distribution of rennet activity between the cheese aging process and whey is not influenced by the association of enzymes with caseins

Extent of κ‐casein hydrolysis during renneting of bovine milk: A critical assessment of the analytical and estimation approaches

Investigating the Acid- and Enzyme-Induced Coagulation of Raw Milk Using Dielectric and Rheological Measurements

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