What happens to milk when the suspended (colloidal) proteins are hydrolyzed?

Question

What happens to milk when the suspended (colloidal) proteins are hydrolyzed?

Answer 1

You coagulate (curdle) the protein and get a substance called casein (Latin for cheese) which is used to make....cheese.

Answer 2

The proteins break down.

Answer 3

Rennin is produced by gastric chief cells in infants to curdle the milk they ingest, allowing a longer residence in the bowels and better absorption.

It causes cleavage of a specific linkage, the peptide bond between phenylalanine and methionine in the K-casein. If this reaction applies to milk, the specific linkage between the hydrophobic (para-casein) and hydrophilic (acidic glycopeptide) group of casein inside milk would be broken, since they are joined by phenylalanine and methionine. The hydrophobic group would unite together and would form a 3D network to trap the aqueous phase of the milk. The resultant product is calcium phosphocaseinate. Due to this reaction, rennin is used to bring about the extensive precipitation and curd formation in cheese making.