Enzymic milk coagulation consists of several phases. Initial hydrolysis of K-casein reduces colloidal stability of casein micelles, allowing aggregation by random diffusion. Aggregation rate is initially slow but can be observed well before visual coagulation occurs. Enzymic coagulation actually occurs when a critical aggregate volume is reached and the system changes from aggregating particles to an extended gel network.
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McMahon et al. (1984) studied this question.
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