Reconstituted skim milk concentration affects partitioning of some individual caseins between rennet curd and whey

Milk composition is a major factor determining cheesemaking efficiency where caseins (CNs) play key roles, but little is known about individual partitioning during coagulation. This study evaluated the impact of reconstituted skim milk concentration (8%-25% solids) on the partitioning of individual CNs between rennet curd and whey produced with or without slight acidification. alpha(s2)-CN and intact kappa-CN fractions partitioned in rennet whey were less than 10% and decreased with rise in milk concentration, whereas alpha(s1)-CN and beta-CN appeared 100% retained into the curds. Loss of some alpha(s2)- and kappa-CN into rennet whey is attributed to their soluble complexes with whey proteins.

Automated summary

This study evaluated the partitioning of individual caseins (CNs) between rennet curd and whey during cheesemaking. The results showed that alpha(s2)-CN and intact kappa-CN fractions in rennet whey were less than 10% and decreased with higher milk concentration, while alpha(s1)-CN and beta-CN were completely retained in the curds. The loss of alpha(s2)- and kappa-CN into rennet whey was attributed to their soluble complexes with whey proteins.