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Effect of Temperature and Aggregation Rate on the Fractal Dimension of Renneted Casein Aggregates

Laboratoire de Physico-Chimie et Génie Alimentaires, Ecole Nationale Supérieure d’Agronomie et des Industries Alimentaires, Institut National Polytechnique de Lorraine, 2, avenue de la Forêt de Haye, BP 172, 54505 Vandoeuvre Lès Nancy, Cedex France

Corresponding author:
S. Banon; e-mail:
Sylvie.banon{at}ensaia.inpl-nancy.fr.

This study deals with the influence of chymosin/casein ratios and temperature on the fractal dimension of renneted casein aggregates in diluted milk. The angular dependence of static light scattering, from 50 to 110°, was used to determine fractal dimension from double logarithmic plots of intensity versus scattering vector. No significant effect was observed when varying chymosin/casein ratios from 3.3 to 79.2 µg of chymosin/g of casein at 30°C with a resultant fractal dimension value of 2.20. Temperature, on the other hand, influenced the aggregation mechanisms with fractal dimension values equaled to 2.32, 2.22, and 2.15 at 25, 30, and 35°C, respectively, for a chymosin/casein ratio at 13.2 µg of chymosin/g of casein. The importance of hydrophobic interactions in fractal aggregation of renneted casein particles is discussed.

Key Words: rennet • aggregation • casein • fractal

Abbreviation key: D = fractal dimension, SLS = static light scattering

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