Whey Separation Research Articles

Effect of utilization of (Galactomannan) guar gum blended with acacia gum in yoghurt

The effect of guar and acacia gum blend at different concentrations viz., 0.1, 0.2, 0.4 and 0.6 per cent on the physicochemical, sensory properties and rheology of yogurt were studied. It was observed that the setting time of the yoghurt reduced with increased concentration of blend gum. The viscosity of samples containing blend gum increased compared to the control sample. As increase in levels of blend gum, the per cent synersis was noticed in decreased trend. No marked change in pH and acidity of yoghurt was recorded irrespective added of blend gum and their concentration. As level of blend gum concentration increased the total solid content was found increased. Sensory evaluation showed that the use of blend gum upto 0.2 per cent concentration improved body and texture of the product. Being hydrocolloid nature the blend gum improved the consistency and reduced whey separation in yoghurt.

Improving the Textural Properties of Yogurt Fortified with Milk Proteins

In this study, the changes in the physicochemical, textural and sensory properties of nonfat yogurts fortified with milk proteins; namely sodium caseinate (Na-CN), calcium caseinate (Ca-CN) and milk protein concentrates (MPCs) were investigated. Enrichment of nonfat yogurt with the milk protein additives had a noticeable effect on pH, titratable acidity, whey separation, water holding capacity (WHC), protein contents and color values as well as textural attributes such as hardness, adhesiveness and cohesiveness (P < 0.01). It can be seen that the addition of milk proteins have increased the WHC and decreased whey separation. Using milk proteins in yogurt manufacturing processes caused a more compact structure consisting of stiff casein particles and large aggregates along with increased hardness which also increase cohesiveness and elasticity values resulting in improved textural properties. Also chromatic parameters (L*, a*, b*, ΔE, h*, and C*), were affected by protein supplementation. The taste of samples enriched with milk proteins were more appreciated than control yogurt. These findings confirm that milk protein additives can play a beneficial role in improving textural properties of set type nonfat yogurt and can be used to develop functional dairy products. Practical Applications Yogurt is a popular fermented milk product of the human diet, due to their high nutritional value and their appealing sensory and textural properties. Textural properties of yogurt are known to have an important parameter on sensory and acceptability of yogurt. However, reduction of fat and total solids content in low fat and nonfat yogurts, exhibit weak texture, poor sensory properties. The aim of this study was to search the effects of using milk proteins on physicochemical, textural and sensory properties of nonfat yogurts. The results indicated that milk proteins caused an increase in density of the protein matrix with the structural building properties and improved textural properties.

Seaweed extracts as potential functional ingredients in yogurt

Yogurt was manufactured containing extracts (0.25% and 0.5% (w/w)) prepared from Ascophyllum nodosum (100% H2O (AN100), 80% ethanol:20% H2O (AN80e)) and Fucus vesiculosus (60% ethanol:40% H2O (FV60e)). Yogurt composition, shelf-life parameters, stability and bioactivity of seaweed extracts in yogurt was examined over 28 days. Yellowness ‘b*’ was higher (P < 0.05) in yogurts containing FV60e and AN80e. Yogurts containing AN80e (0.5%) and FV60e (0.5%) had lower (P < 0.05) levels of lipid oxidation. The pH, microbiology and whey separation in yogurt were unaffected by seaweed extract addition. Yogurt modulus was higher in control yogurts. Control and AN100 (0.25% and 0.5%) yogurts were most accepted by sensory panellists. Antioxidant activity (DPPH) of seaweed extracts in yogurt was stable as a function of storage time. Yogurt and digestates did not affect the antioxidant status (CAT, SOD and GSH assays) or protect against H2O2-induced DNA damage in Caco-2 cells. Industrial relevance The research work and results presented in this manuscript are of high industrial importance. Yogurt and related products are some of the most commonly manufactured and consumed food products worldwide. In recent years yogurt and other dairy products have been used as carriers for functional bioactive food ingredients, or nutraceuticals. Seaweeds contain a range of bioactive compounds with reported health benefits and represent a potentially exploitable source of functional ingredients for the dairy industry. This manuscript demonstrates that extracts from Ascophyllum nodosum can be incorporated successfully into a fermented dairy product such as yogurt.

Rheological Characteristics and Microstructure of Milk Yogurt as Influenced by Quinoa Flour Addition

AbstractThe effect of quinoa flour addition on the physicochemical and rheological properties and microstructure of the yogurt were studied. The quinoa flour addition determined an increase of milk acidity with a reduction of the pH value leading to milk gelation. Rheological studies showed that all yogurt samples have a shear thinning behavior, described by the power‐law model. Up to 1% quinoa flour addition flow behavior index decreased, while the consistency coefficient and apparent viscosity increased significantly. The epifluorescence light microscopy images of yogurt samples showed that the gel network presented the same stability with lower resistance to syneresis at a high level of quinoa flour addition.Practical ApplicationsThe best results in terms of whey separation, yogurt microstructure and rheological properties suggest that a 0.6% quinoa flour dose may be successfully used in the development of new yogurt products improving, thus, their technological and nutritional quality.

Sebze Püresi ile Üretilen Yoğurtların Tekstürel ve Duyusal Özelliklerinin Belirlenmesi

In this study, five different set type yogurt with vegetable purees, namely as control (K), yogurt with pumpkin (YBK), yogurt with carrot (YHA), yogurt with green peas (YBE) and yogurt with zucchini (YYK) were produced. The viable cell counts of S. thermophilus and L. delbrueckii subsp. bulgaricus were increased as a result of the ability of dietary fiber to stimulate their growth which is present in yogurt as puree. Vegetable puree addition had a noticeable effect on pH, titratable acidity, whey separation, sensory properties as well as textural attributes such as firmness, cohesiveness, consistency and viscosity index in yogurt. The highest viscosity index, consistency and firmness were observed in yogurt with the carrot puree, while the samples with zucchini presented the less compact structure and textural properties. As a result the present work showed that all the vegetable puree used had a beneficial role to improve textural properties of set type non-fat yogurt and could be used for the development of dairy products with functional ingredients.

Utilization of konjac glucomannan as a fat replacer in low-fat and skimmed yogurt

Konjac glucomannan (KGM) has been reported to be beneficial to human health, as well as having potential functional properties as a fat replacer in dairy products. In this study, 0.5% KGM solution was added to prepare low-fat (LFKGM) and skimmed (SKKGM) yogurts, and their physicochemical properties were compared with those of full-fat yogurt control (FFC), low-fat yogurt control (LFC), and skimmed yogurt control (SKC). Properties and composition were determined and the microscopic structures of all yogurts were observed during storage at 4°C for 21d. Generally, addition of KGM to yogurts had no significant effect on composition, pH, and titratable acidity at each storage day. The LFKGM and SKKGM had higher whiteness, greenness, and yellowness hues compared with those of the LFC and SKC. The proteolysis of LFKGM and SKKGM was similar to that of FFC, whereas it was lower than in LFC and SKC after 14d of storage. Addition of KGM had no positive effects on the water-holding capacity, but led to a decrease in syneresis and spontaneous whey separation in LFKGM and SKKGM compared with those of LFC and SKC. The spontaneous whey separation of LFKGM was similar to that of FFC. Presence of KGM in skimmed yogurt affected textural characteristics, while having little effect on texture of low-fat yogurt. Additionally, LFKGM and SKKGM showed stronger and more stable gel structures than those of FFC, LFC, and SKC. Overall, no substantial changes were found in the characteristics for each yogurt during storage, except for pH and gel structures. Results indicated that KGM may be a good fat replacer to develop reduced-fat yogurts with desired characteristics.

An assessment of the techno-functional and sensory properties of yoghurt fortified with a lipid extract from the microalga Pavlova lutheri

Marine microalgae are potential sources of functional bioactive compounds such as omega-3 polyunsaturated fatty acids (n − 3 PUFA), pigments and minerals. In this study, plain yoghurt was manufactured with or without a food grade lipid extract of the microalgae species Pavlova lutheri (0.25% and 0.5% w/v). Techno-functional properties, fatty acid analysis and sensory characteristics were evaluated over 28 days storage to assess the suitability of yoghurt as a vehicle for the microalgal extract. Inclusion of the extract at 0.25% and 0.5% w/v had no significant impact on yoghurt composition, viscosity, pH, starter culture viability (for 21 days) or whey separation. Addition of the extract dose-dependently increased concentrations of total n − 3 PUFA (p < 0.0001) in the yoghurt. Sensory analysis revealed that supplemented yoghurts were not well accepted by the panellists compared with the control yoghurt. These results suggest that techno-functional properties of yoghurt are unaffected following manufacture with a lipid extract of P. lutheri. In addition, incorporation of this extract into yoghurt is a suitable method to increase n − 3 PUFA concentration, however further research is warranted to improve the perceived negative sensory attributes associated with the presence of the extract in yoghurt. This study is of particular relevance to the food industry because it examines the use of yoghurt as an effective method for the delivery of an omega-3-rich microalgae lipid extract. Omega-3 PUFA consumption has declined rapidly in place of other fats, particularly omega-6 PUFA, in the Western diet, which has likely contributed to the drastic increase in rates of chronic disease. Hence increasing omega-3 PUFA intake may help ameliorate and prevent certain chronic disease processes. The most potent sources of omega-3 PUFA are oily fish, however rapidly declining global fish stocks and increasing rates of marine pollution pose serious challenges to dietary intake of omega-3 PUFA from fish. Marine microalgae are potent producers of omega-3 PUFA and other bioactive compounds. Industrial production of omega-3 microalgal oils has expanded greatly in recent times for use as nutritional supplements and for the fortification of infant formula. Fortification of staple foods has been proven as a successful technique for the incorporation of functional ingredients into habitual diets, and previous studies have examined supplementation of dairy products, such as milk and yoghurt, with fish oil. The microalgal species P. lutheri has previously been demonstrated as a potent producer of omega-3 PUFA and in addition has previously demonstrated potent anti-inflammatory activity in vitro. However, there is currently no published information on the incorporation of P. lutheri into a carrier food. The incorporation of an omega-3 PUFA-rich lipid extract of P. lutheri into yoghurt is a novel and innovative idea. These data reveal that fortification of yoghurt with a P. lutheri lipid extract has no negative effects on the technofunctional properties of yoghurt.

Preparation and properties analysis of Lonicera wine residue antioxidant dietary fiber yogurt

The preparation conditions of antioxidant yogurt enriched with Lonicera wine residue were optimized,the properties and antioxidant capacity of the yogurt were analyzed. The results showed that the dietary fiber,polyphenol and total flavonoids in Lonicera wine residue were 63.32%,27.01 mg / g and 42.82 mg / g,and the Lonicera wine residue DPPH radical scavenging ability per gram was equivalent to 1.89 g V_Ewhich was accorded with the standard of antioxidant dietary fiber. The optimum preparation conditions were Lonicera wine residue of1.0 g /100 g,sugar of 8 g /100 g,pectin of 0.1 g /100 g and skim milk powder of 1.0 g /100 g,fermentation time of 7 h. The reservation rate of polyphenols and flavonoids in lees yogurt were 80.21% and 84.34%. Compared to control,titratable acidity,water holding capacity,whey separation,and texture of wine residue yogurt had no significant changes( p > 0.05),but DPPH radical scavenging ability,·OH radical scavenging ability and the total reducing power of wine residue yogurt were significantly higher than those in the control yoghourt( p < 0.05). Lonicera wine residue was suitable as antioxidant dietary fiber in dairy products.

ИССЛЕДОВАНИЕ ВЛИЯНИЯ АКУСТИЧЕСКОГО ВОЗДЕЙСТВИЯ УЛЬТРАЗВУКА НА ФОРМИРОВАНИЕ ПОТРЕБИТЕЛЬСКИХ СВОЙСТВ ЙОГУРТОВ

Today fermented milk drinks are associated with “healthy products”, but the majority of fermented milk drinks can’t ensure the declared useful properties. To solve this problem it’s suggested to use the acoustic effect of ultrasound initiated with the help of an UZTA-O.4/22-OM ultrasonic technological apparatus (vibration frequency (22 ± 1.65) kHz). The structure mechanical characteristics and accumulation of a minor biologically active substance, i.e. kefiran are accepted as main factors which specify consumer properties. The ultrasonic effect was applied while preparing milk raw materials in two power modes 190 and 240 W during 3 minutes. In the course of research studies the authors have obtained the results which confirm the use of ultrasonic exposure (UE) when producing yoghurt products as a new approach, which enables one to provide consumers with functional products of high quality. The application of UE during 3 minutes at 180 W reduced the whey separation from a clot by 20 %, which agrees with visual observance. The viscosity in the examined samples of yoghurts varies in the ranges: 13.31…15.02 mPas for samples in case of UE during 3 minutes at 180 W and 4.09…4.79 mPas for the yoghurt samples in case of UE during 3 minutes at 240 W. It’s determined that UE stimulates kefiran accumulation by 5…30 %, and more intensively in case of UE during 3 minutes at 240 W. The data obtained in the course of studies give grounds for the use of UE in the technology of yoghurt products as a new approach, which provides consumers with functional high-quality products.

The 9-MilCA method as a rapid, partly automated protocol for simultaneously recording milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss

The aim of this study was to propose and test a new laboratory cheesemaking procedure [9-mL milk cheesemaking assessment (9-MilCA)], which records 15 traits related to milk coagulation, curd firming, syneresis, cheese yield, and curd nutrients recovery or whey loss. This procedure involves instruments found in many laboratories (i.e., heaters and lacto-dynamographs), with an easy modification of the sample rack for the insertion of 10-mL glass tubes. Four trials were carried out to test the 9-MilCA procedure. The first trial compared 8 coagulation and curd firming traits obtained using regular or modified sample racks to process milk samples from 60 cows belonging to 5 breeds and 3 farms (480 tests). The obtained patterns exhibited significant but irrelevant between-procedure differences, with better repeatability seen for 9-MilCA. The second trial tested the reproducibility and repeatability of the 7 cheesemaking traits obtained using the 9-MilCA procedure on individual samples from 60 cows tested in duplicate in 2 instruments (232 tests). The method yielded very repeatable outcomes for all 7 tested cheese yield and nutrient recovery traits (repeatability >98%), with the exception of the fresh cheese yield (84%), which was affected by the lower repeatability (67%) of the water retained in the curd. In the third trial (96 tests), we found that using centrifugation in place of curd cooking and draining (as adopted in several published studies) reduced the efficiency of whey separation, overestimated all traits, and worsened the repeatability. The fourth trial compared 9-MilCA with a more complex model cheese-manufacturing process that mimics industry practices, using 1,500-mL milk samples (72 cows, 216 tests). The average results obtained from 9-MilCA were similar to those obtained from the model cheeses, with between-method correlations ranging from 78 to 99%, except for the water retained in the curd (r=54%). Our results indicate that new 9-MilCA method is a powerful research tool that allows the rapid, inexpensive, and partly automated analysis processing 40 samples per day with 2 replicates each, using 1 lacto-dynamograph, 2 heaters, and 3 modified sample racks, and yields a complete picture of the cheesemaking process (e.g., milk gelation, curd firming, syneresis, and whey expulsion) as well as the cheese yield and the efficiency of energy or nutrients retention in the cheese or loss in the whey.

APPLE PECTIN AND NATURAL HONEY IN THE CLOSED MILK PROCESSING CYCLE

Abstract: The paper is based on the methodological approach to using pectin and natural honey in the technology of production of new dairy products. The purpose of the study is to use products of the fractionation of milk by apple pectin – natural casein concentrate (NCC) and whey-pectin fraction (WPF) in natural form for the development of new functional products enriched with natural bee honey. Study of the specifics of the fractionation of whole and skim milk by Russian-manufactured apple pectin with the substantiation of the technological parameters of receiving WPF and NCC was conducted. It was established that the process runs effectively under the following conditions: preliminary heat treatment of milk at a temperature of 76°С, introduction of a 5% polysaccharide solution into milk, concentration of pectin of 0.6% of the weight of milk, temperature of fractionation of 4–6°C. The technological properties of the received fractions were studied. It was determined that NCC is relatively thermostable (withstands heat treatment at a temperature up to 80°C), beats well at a temperature of 5°C (overrun 50–60%), adding honey has a positive effect on the structure of the beaten NCC and reduces the likelihood of the separation of whey during storage. At the pectin content within 0.6–0.7% of the weight of milk (on a dry basis), the yield of WPF from skim milk was within 80–81%, from whole milk – 72–73%, solids content was 6.2–6.3%. The total protein content in WPF was 0.9–1.0%, of which whey proteins – 0.45–0.50%. When adding honey to the WPF, a dense gel was formed after a while, having a tendency to syneresis; in 96 hours the degree of syneresis was 10–12% for the studied concentrations of honey from 1 to 10%. On the basis of the obtained data, the closed milk processing cycle is provided by the technology and the formulations of the two products with honey on the basis of WPF and NCC – a pudding and a Smoothie.

Fermented beverage emulsion based on donkey milk with sunflower oil

SummarySunflower oil was added to donkey milk to increase the low energetic intake and improve both texture and healthy characteristics. This milk‐based emulsion was fermented using a binary association of two strains of Streptococcus thermophilus showing distinctive abilities. One strain (St 907) produced ropy exopolysaccharide (EPS), whereas the other strain (St 563) produced folic acid. Fermentation was stopped at pH 5.0 to prevent whey separation. The refrigerated product was stable at least for 20 days and showed improved viscoelastic properties due to the EPS combined with the oil droplets. The volatile profile was constituted of ketones, aldehydes, alcohols and fatty acids, mainly originated from microbial fermentation, whereas few other compounds suggested the presence of oxidative processes. The folic acid content in the fermented beverage was increased by more than 10 times (2.03 ± 0.17 μg/100 mL) with respect to that found in donkey milk (0.16 ± 0.03 μg/100 mL).

Influence of various hydrocolloids on cottage cheese cream dressing stability

Commercial cottage cheese typically includes a cream dressing that provides flavor and texture. Various stabilizers are added to the dressing to mitigate separation and provide viscosity. However, there is little information on individual ingredient contributions to dressing stability. Therefore, the objective of this study was to determine how different hydrocolloids impacted cottage cheese cream dressing stability and flow behavior. Xanthan, guar, and locust bean gums were used alone and in combination as stabilizers. Dressing pH significantly impacted stability and viscosity. Temperature had little effect on flow behavior, which was shear-thinning for all formulations. Combinations of hydrocolloids were found to provide better stability than any single hydrocolloid alone, the improved stability was attributed to synergistic effects. Hence, a single stabilizing agent may not provide proper dressing stabilization. Stabilizing agents should be used in combination to prevent whey separation due to pH and temperature changes during the shelf life of cottage cheese.

Development of a stable low-fat yogurt gel using functionality of psyllium (Plantago ovata Forsk) husk gum

Psyllium husk gum (PHG) as an ideal fat replacer was utilized to improve the production of an industrial low-fat yogurt gel. The combined effects of critical structural components (PHG concentration (0.072–0.128%) and fat content (0.29–1.71%)) on the textural (firmness and syneresis), rheological (viscosity), and chemical (pH and total titratable acidity (TTA)) attributes of developed set-yogurts were investigated using response surface methodology (RSM). The second-order polynomial equations with high R2 demonstrated a good agreement between experimental and predicted data. The optimal formulation for achieving optimal pH (4.39) and TTA (81% lactic acid), maximizing firmness (0.172N) and viscosity (6.40Pas) and minimizing whey separation (36.21mL/100g) was 0.12% PHG and 0.63% fat. Sensory characterization also revealed that the yogurts manufactured at optimal point had more aroma, texture and overall acceptability than the control yogurts.

Effects of Pleurotus eryngii polysaccharides on bacterial growth, texture properties, proteolytic capacity, and angiotensin-I-converting enzyme–inhibitory activities of fermented milk

Pleurotus eryngii is one of the most favored oyster mushrooms and contains various beneficial bioactive compounds. Polysaccharide extracted from P. eryngii (PEPS) was added as a natural-source ingredient to milk before fermentation, and the effects of additional PEPS on fermented milk were investigated in this study. The PEPS were extracted and added to reconstituted skim milk (12%, wt/vol) at 0.5, 0.25, and 0.125% (wt/vol) and fermented by a non-exopolysaccharide-producing strain, Streptococcus thermophilus Australian Starter Culture Collection (ASCC) 1303 (ST 1303), or an exopolysaccharide-producing Strep. thermophilus ASCC 1275 (ST 1275). Bacterial growth, texture properties, microstructure, proteolytic capacity, and angiotensin-I-converting enzyme–inhibitory activities of fermented milk (FM) were determined during refrigerated storage at 4°C for 21d. Viable counts of starter bacteria in FM with 0.5% PEPS added were the highest. Changes in pH were consistent with changes in titratable acidities for all samples. The FM samples with added PEPS showed denser protein aggregates containing larger serum pores in confocal micrographs compared with those without PEPS at d 0 and 21during refrigerated storage. The values for spontaneous whey separation of FM with added PEPS were significantly higher than those of FM fermented by ST 1303 or ST 1275 without PEPS. The proteolytic activities of ST 1303 of FM with added PEPS were higher than those of FM fermented by ST 1303 without PEPS. The FM with added 0.125% PEPS had similar angiotensin-I-converting enzyme–inhibitory activity to that fermented by ST 1303 without PEPS; both were higher than those of other samples during refrigerated storage. Firmness and gumminess values of FM with added PEPS were higher than those of FM fermented by ST 1303 or ST 1275 without PEPS.

Ultrasonically Assisted Ultrafiltration of Whey Solution

The ultrafiltration of whey solutions is a common feature of dairy processes. However, the frequent fouling of ultrafiltration membranes and the subsequent cleaning cycle significantly affects the economics of the process. In this work, we investigated the effect of ultrasonically assisted ultrafiltration. The ultrafiltration of whey solution was investigated in order to determine the main parameters affecting the flux, retention and membrane fouling. The experiments were carried out with an ultrasonic combined laboratory ultrafiltration device, using regenerated cellulose ultrafiltration membranes. The results showed that increasing resistance during filtration is predominantly caused by the concentration polarization, while the participation of membrane fouling in the total resistance is negligible. The ultrasonically assisted ultrafiltration actively reduces the concentration polarization layer resistance. The retention changed slightly with ultrasound power. Practical Applications Combination of ultrasound and ultrafiltration processes in dairy industry may enhance the efficiency of whey separation processes during ultrafiltration of why solutions. The given model for describing the filtration mechanism and modified Reynolds number for ultrasonically assisted batch reactor allow the scale up of coupled ultrafiltration process for dairy industry.

Optimization of the prebiotic & probiotic concentration and incubation temperature for the preparation of synbiotic soy yoghurt using response surface methodology

This research work aimed to develop synbiotic soy yoghurt with improved product characteristics and consumer acceptability. Response surface methodology was employed to investigate the combined effects of FOS concentration (2–10 % w/v), ST-LA inoculum size (2–4% v/v), and fermentation temperature (37–42 °C) on fermentation time (h), hardness (g), whey separation (%) and overall acceptability on 9 point hedonic scale of synbiotic soy yoghurt. A second-order polynomial response surface equation and response surface graph revealed that the experimental variables significantly affected the studied responses. Determination coefficients (R2) were higher than 87% which showed that the developed models were well fitted to the experimental data. Synbiotic soy yoghurt was prepared using optimized FOS concentration (8.1% w/v), culture combination ST-LA with inoculum size 3.6% v/v, 1:1 ratio and incubated at temperature 41 °C for 5.25 h. The optimized product was well set with very less whey separation (1.14%). The developed product showed good nutritional, textual and sensory characteristics.

Whey separation using TiO2-modified ultrafiltration membrane

Nowadays, the membrane filtration technique is a commonly used method for the separation of whey. The most significant limitation of membrane applications is fouling, which causes flux decline. During this work, regenerated cellulose membranes covered by TiO2-nanoparticles were investigated and applied to the separation of whey solution. Experiments were carried out in a dead-end ultrafiltration cell, and the changes in filtration parameters and the photocatalytic effects of the UV irradiated TiO2 modified membrane surface on the membrane fouling were examined. Our results showed that the water flux decreased with increasing TiO2 layer thickness, but the retention of turbidity and of COD increased. After separation, the membrane surface was cleaned by UV irradiation by means of photocatalytic oxidation. It was found that the original flux was recoverable, while the retention of the membrane decreased after cleaning.

Valores normales de sodio y potasio en el suero sanguíneo

Hemos señalado los valores normales de Sodio y Potasio en el suero de 50 sujetos normales. El método empleado ha sido el del fotómetro de llama. Sugerimos el empleo de la técnica anaeróbica y rápida separación del suero en el manejo de las muestras de sangre.

Characterization of rennet-induced gels using calf rennet processed by high pressure homogenization: Effects on proteolysis, whey separation, rheological properties and microstructure

Abstract This study evaluated the coagulation of milk during 24 h using calf rennet previously subjected to high pressure homogenization (HPH). The enzyme solution was processed at 190 MPa and gel formation was followed by the analysis of proteolysis, syneresis, a rheological assay and confocal microscopy (CSLM). The results showed that HPH reduced the unspecific proteolytic activity of calf rennet and increased the rate of milk clotting. After 24 h, the gels produced with the enzyme processed at 190 MPa formed a more compact network, evidenced by higher syneresis 8.42%, greater values of G′ (23.5%) and G″ (30%) and lower porosity, when compared to gels produced with non-processed enzyme. Therefore, the HPH improved the performance of calf rennet during milk coagulation and the characteristics of the rennet-induced gels. Industrial relevance The changes caused by HPH improved the hydrolytic characteristics of calf rennet producing stronger, compact and more consistent milk gels, which possibly results in gels with a higher yield (due to the increment in water binding capacity of the protein) and increased dry matter (due to the reduction in small peptides lost to the whey). Additionally, the expected proteolysis reduction of the gel probably extends the shelf-life of fresh cheese. Therefore, the HPH processing of calf rennet can improve its application in the dairy industry to obtain fresh cheese with high yield, excellent quality and an extended shelf-life.