EFFECT OF SUCCINYLATION ON THE RENNET COAGULATION OF MILK

The effects of succinylation on the rennet coagulation of milk were in vestigated to find a relationship between the level of chemical modifi cation and the ability of milk. protein to coagulate. The strengthenin g rate and the final firmness of the gel decreased as the extent of su ccinylation increased, which could be related to the microstructural d ifferences caused by milk succinylation. The kinetics of nonprotein N release were not affected by milk succinylation, but the rennet clotti ng time increased as the extent of chemical modification increased. Th ese results suggest that milk succinylation affected the secondary or aggregation phase of enzymatic coagulation by increasing the electrost atic repulsions between para-casein micelles and, more indirectly, by dissociating casein from micelles and preventing them from participati ng in network formation of the gel.