Description
Enzymatic milk coagulation using rennet prior to culturing creates a firmer protein matrix in fermented dairy products.
Technical
Chymosin in rennet cleaves κ-casein at Phe105-Met106, exposing hydrophobic residues that aggregate with calcium ions. This occurs before lactic acid bacteria fermentation, creating a denser para-casein network than acid-coagulated curds.
Culinary Significance
Produces skyr with superior spoon-standing texture compared to purely lactic coagulation, while maintaining the characteristic tartness through subsequent fermentation.
Science
Primary Reaction
Proteolysis of κ-casein
Parameters
Temperature
35°C optimal
32°C to 38°C range
Time
40 minutes
30 minutes – 45 minutes
Equipment
Copper vats (traditional)pH meterCurd harp