CASEIN

Casein, fat and protein are essential components for the yield of cheese dough and play important roles in the manufacturing process.

Casein is the main protein found in milk, responsible for giving the cheese its structure and consistency. During the manufacturing process, casein coagulates under the action of specific enzymes, forming a three-dimensional network that retains part of the water and mineral salts present in milk. This coagulation is essential for the formation of the solid cheese mass.

Fat, present in smaller quantities in milk, also plays a crucial role in the yield of the cheese mass. Milk fat contributes to the texture and unctuousness of the cheese, in addition to influencing the sensorial acceptance of the product. During manufacturing, part of the fat is retained in the coagulated casein network, contributing to the structure and quality of the cheese mass.

Milk protein, mainly made up of casein, also contributes to the yield of the cheese dough. In addition to casein, other proteins soluble in milk, such as whey proteins, play an important role in the manufacturing process. These proteins have the ability to help retain water and contribute to the texture and final yield of the cheese.

In short, the relationship between casein, fat and protein is essential for the yield of the cheese mass. Casein acts in the formation of structure and consistency, while fat contributes to texture and greasiness. Protein, including casein and other soluble milk proteins, helps retain water and contributes to the final quality of the product.