Susceptibility of heat-treated Milk to enzymatic coagulation: The Effects Heat Treatments on Quality and Their Impact Physicochemical Properties

High-temperature treatment of milk can physically and chemically alter most of its components. These changes negatively affect the nutritional and technological properties of the products. They result in the denaturation of 72.8% of the whey proteins, with the complete disappearance of ß-lactoglobulin. This study of UHT milk coagulation was conducted with the aim of adding value to unpackaged UHT milk. First, we observed that the enzymatic coagulation of milk treated at 140°C leads to an increase in cheese yield due to the incorporation of denatured proteins into the curd. Furthermore, the interactions of these denatured proteins with casein micelles prolong the coagulation time, slow the gel hardening rate, and result in a cheese with a softer texture. However, the addition of 200 mg of CaCl¿ per liter restores the weakened coagulation capacity of this milk. Furthermore, the biological fermentation of UHT milk produces a curd after approximately 13 hours of ripening, with a considerable reduction in viscosity and whey exudation.