* Solubilization ofmicellar calcium, which is bound to the casein and acts as a cementing agent between the casein micelles sub micelles.
* A decrease in the concentration of micellar Ca, resulting in an increase inthe ratio of soluble to case inbound Ca (soluble as a percentage of total Ca in the curd increases from 5% to 40% as the pH decreases from 6.15 to 5.2)
* An increase in paracasein hidratation,which increases with decreasing pH in the range 6.6-5.15.
* An increase in the viscous character of the curd.
The increase in casein hidratation with decreasing pH is probably a consequence of theincrease in the ratio of soluble to micellar Ca. It has been found in model casein systems that casein hydratation is inversely related to the concentration of caseinbound Ca.
As a consequence of thedecrease in casein bound Ca and the increase in casein hidratation the viscoellastic casein matrix, with occluded liquid fat and moisture phases, flows if unrestricted, especially when piled and...