Final answer:
The influence of pH on rennet coagulation of milk is critical, as rennet-induced coagulation is most effective at the casein isoelectric point, pH 4.5, where casein precipitates to form curds. The process is anaerobic and requires specific temperature control for the optimal function of the rennet and coagulation process.
Step-by-step explanation:
The influence of pH on rennet coagulation of milk is a significant factor in the cheese-making process. Rennet is used to coagulate milk, a step necessary for cheese production. T
he process of coagulation is affected by the pH level of the milk, as it involves the enzymatic action on casein, the main protein in milk. The coagulation process works optimally at a specific pH level.
The enzyme activity in rennet works best at the isoelectric pH of milk protein-casein, which is pH 4.5. At this pH, casein becomes insoluble and precipitates out of the milk, forming curds.
This coagulation process is typically anaerobic, and careful temperature control is required to promote the growth of the microbes that facilitate the transformation of lactose into lactic acid, thus lowering the milk's pH.
It is important to note that extreme pH values can denature proteins and disrupt the coagulation process. Therefore, maintaining an optimal pH range is crucial for the formation of curds with the desired texture and taste.