Mild heat treatments, such as thermisation or pasteurisation, are applied to milk to prevent microbiological problems occurring during or after cheese manufacture. Heating milk in more severe conditions induces the denaturation of serum protein and increases cheese yields. However, the rennet coagulation properties of milk are severely impaired by high heat treatments. Cheeses made from heated milk tend to have a higher moisture content and may show defective body, texture or flavour. The challenge for cheese-makers is to increase yields while minimising the undesirable changes in milk coagulation and cheese quality. This paper reviews the mechanisms of rennet-induced coagulation of milk and the detrimental effects induced by heat. Methods that have been proposed to improve renneting properties of heated milk are also described.

对牛奶进行温和的热处理，例如加热或巴氏杀菌，以防止在奶酪制造过程中或之后发生微生物问题。在更严酷的条件下加热牛奶会导致血清蛋白变性并增加奶酪产量。然而，牛奶的凝乳酶凝固特性会因高温处理而严重受损。由加热牛奶制成的奶酪往往具有较高的水分含量，并且可能会出现有缺陷的身体、质地或风味。奶酪制造商面临的挑战是提高产量，同时最大限度地减少牛奶凝固和奶酪质量的不良变化。本文综述了凝乳酶引起的牛奶凝固的机制以及热量引起的不利影响。还描述了已提出的用于改进加热牛奶的凝乳特性的方法。