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Milk is a very complex liquid and the change of its viscosity is a highly relevant property throughout conversion into other dairy products.
Enzymic coagulation occurs in milk as rennet enzyme is introduced in the liquid, causing casein-covered micelles to connect and form a gel matrix. The enzyme breaks the chain of the κ-casein molecules that are responsible for the micelles to repel each other, resulting in bonding of micelles. This process gradually changes the structure of the milk, turning it into a viscoelastic material, which affects the viscosity of the sample.