A NEW CALCULATION OF THE KINETICS OF THE RENNETING REACTION

A detailed calculation of the growth of molecular weight during the renneting of milk is given, based on a first-order breakdown of .kappa.-casein followed by development of instability caused either by a decrease in the intermicellar repulsive potential or by the formation of holes in the stabilizing surface layer of the micelles. Unlike most of the models which have been described, this model allows a complete analytical solution. The solution is, however, complex and difficult to use simply, although it is shown that the calculations are in accord with experimental observations of the dependence of the coagulation process upon the enzyme concentration and the concentration of the milk. The calculations are also compared with those from other models of the reaction.