Hairless Micelles rennet pH5.5 Other Mechanism Caseins proteins have an isoelectri point at pH =4.6 Adjusting pH to 4.6 will neutralize net charge of the caseins proteins and allow aggregate of charge neutral proteins. Rennet curd formation Add casein to skim milk Stir for I hour at 4C Add 0.1%rennet Incubate in ice-bath for 24 hours In situ curd formation 1010 Hairless Micelles + rennet pH 5.5 Other Mechanism Caseins proteins have an isoelectri point at pH = 4.6 Adjusting pH to 4.6 will neutralize net charge of the caseins proteins and allow aggregate of charge neutral proteins. Rennet curd formation Add casein to skim milk Stir for 1 hour at 4°C Add 0.1% rennet Incubate in ice-bath for 24 hours In situ curd formation •Heat at 32°C for 15 minutes •Cool to 20°C for 30 minutes •Measurements at 20°C