Influence of whey protein particles on the renneting properties of milk

Particulated whey proteins which were produced from whey and added to the cheese milk change the structure of the resulting rennet-induced gel and therefore the renneting properties. Whey protein particles as well as fat globules are entrapped inert into the pores of the casein network and are not actively involved in strand formation. The gel strength of the resulting gel is crucially influenced by the size of the particles. If they are bigger than the holes in the casein network (>10 mu m), than the particles disrupt the regular structure of the network which leads to a weaker gel.