T. Aoki, T. Umeda, and Y. Kako, The least number of phosphate groups for crosslinking of casein by colloidal calcium phosphate, J. Dairy Sci, vol.75, issue.92, pp.77838-77840, 1992.

E. Bijl, T. Huppertz, H. Van-valenberg, and C. Holt, A quantitative model of the bovine casein micelle: Ion equilibria and calcium phosphate sequestration by individual caseins in bovine milk, Eur. Biophys. J, vol.48, pp.45-59, 2019.

A. Bouchoux, G. Gésan-guiziou, J. Pérez, and B. Cabane, How to squeeze a sponge: Casein micelles under osmotic stress, a SAXS study, Biophys. J, vol.99, pp.3754-3762, 2010.
URL : https://hal.archives-ouvertes.fr/hal-02104514

N. A. Bringe and J. E. Kinsella, Influence of calcium chloride on the chymosin-initiated coagulation of casein micelles, J. Dairy Res, vol.53, pp.371-379, 1986.

M. Z. Castillo, F. A. Payne, C. L. Hicks, J. S. Laencina, and M. B. López, Modelling casein aggregation and curd firming in goats' milk from backscatter of infrared light, J. Dairy Res, vol.70, pp.335-348, 2003.

J. Choi, D. S. Horne, and J. A. Lucey, Effect of insoluble calcium concentration on rennet coagulation properties of milk, J. Dairy Sci, vol.90, pp.2612-2623, 2007.

J. Choi, D. S. Horne, and J. A. Lucey, Effect of insoluble calcium concentration on endogenous syneresis rate in rennet-coagulated bovine milk, J. Dairy Sci, vol.98, pp.5955-5966, 2015.

D. R. Cooke and P. L. Mcsweeney, The influence of alkaline earth metal equilibria on the rheological properties of rennetinduced skim milk gels, Dairy Sci. Technol, vol.94, pp.341-357, 2014.
URL : https://hal.archives-ouvertes.fr/hal-01234867

R. R. Da-silva, T. B. Souto, T. B. De-oliveira, L. C. De-oliveira, D. Karcher et al., Evaluation of the catalytic specificity, biochemical properties, and milk clotting abilities of an aspartic peptidase from Rhizomucor miehei, J. Ind. Microbiol. Biotechnol, vol.43, pp.1059-1069, 2016.

D. G. Dalgleish, Coagulation of renneted bovine casein micelles: Dependence on temperature, calcium ion concentration and ionic strength, J. Dairy Res, vol.50, pp.331-340, 1983.

P. A. De-bruyne, R. M. Verbeeck, and F. Verbeek, The solubility of calcium hydrogen phosphate dihydrate and magnesium hydrogen phosphate trihydrate and ion pair formation in the system M(OH) 2 -H 3 Po 4 -H 2 O (M = Ca or Mg) at 37°C, Bull. des Sociétés Chim. Belges, vol.99, pp.543-552, 1990.

C. G. De-kruif, Supra-aggregates of casein micelles as a prelude to coagulation, J. Dairy Sci, vol.81, issue.98, pp.75866-75873, 1998.

M. H. Famelart, Y. L. Graet, and K. Raulot, Casein micelle dispersions into water, NaCl and CaCl2: Physicochemical characteristics of micelles and rennet coagulation, Int. Dairy J, vol.9, pp.77-78, 1999.
URL : https://hal.archives-ouvertes.fr/hal-02263100

F. Gaucheron, Minéraux et Produits Laitiers. Tec & Doc, 2004.

F. Gaucheron, The minerals of milk, Reprod. Nutr. Dev, vol.45, pp.473-483, 2005.
URL : https://hal.archives-ouvertes.fr/hal-00900570

F. Gaucheron, Y. L. Graet, M. Piot, and E. Boyaval, Determination of anions of milk by ion chromatography, Lait, vol.76, pp.433-443, 1996.
URL : https://hal.archives-ouvertes.fr/hal-00929496

J. P. Hindmarsh and P. Watkinson, Experimental evidence for previously unclassified calcium phosphate structures in the casein micelle, J. Dairy Sci, vol.100, pp.6938-6948, 2017.

C. Holt, Structure and stability of bovine casein micelles, Adv. Protein Chem, vol.43, issue.08, pp.60554-60563, 1992.

C. Holt, D. T. Davies, and A. J. Law, Effects of colloidal calcium phosphate content and free calcium ion concentration in the milk serum on the dissociation of bovine casein micelles, J. Dairy Res, vol.53, pp.557-572, 1986.

D. S. Horne, Casein interactions: Casting light on the black boxes, the structure in dairy products, Int. Dairy J, vol.8, issue.98, pp.40-45, 1998.

D. S. Horne and J. A. Lucey, Rennet-induced coagulation of milk. Pages 115-143 in Cheese: Chemistry, Physics and Microbiology, 2017.

L. Graët, Y. , and G. Brulé, Effects of pH and ionic strength on distribution of mineral salts in milk, Lait, vol.73, pp.51-60, 1993.

J. A. Lucey and P. F. Fox, Importance of calcium and phosphate in cheese manufacture: A review, J. Dairy Sci, vol.76, issue.93, pp.77504-77513, 1993.

M. Malacarne, P. Franceschi, P. Formaggioni, S. Sandri, P. Mariani et al., Influence of micellar calcium and phosphorus on rennet coagulation properties of cows milk, J. Dairy Res, vol.81, pp.129-136, 2014.

D. J. Mcmahon and R. J. Brown, Evaluation of formagraph for comparing rennet solutions, J. Dairy Sci, vol.65, issue.82, pp.82390-82394, 1982.

O. Mekmene, Y. L. Graët, and F. Gaucheron, A model for predicting salt equilibria in milk and mineral-enriched milks, Food Chem, vol.116, pp.233-239, 2009.
URL : https://hal.archives-ouvertes.fr/hal-01454040

F. A. Payne and M. Castillo, Light backscatter sensor applications in milk coagulation. Pages 1-5 in Encyclopedia of Agricultural, Food, and Biological Engineering, 2007.

S. Sandra, M. Ho, M. Alexander, and M. Corredig, Effect of soluble calcium on the renneting properties of casein micelles as measured by rheology and diffusing wave spectroscopy, J. Dairy Sci, vol.95, pp.75-82, 2012.

D. G. Schmidt, Association of caseins and casein micelle structure, Dev. Dairy Chem, vol.1, pp.61-86, 1982.

S. I. Shalabi and P. F. Fox, Influence of pH on the rennet coagulation of milk, J. Dairy Res, vol.49, pp.153-157, 1982.

Q. Sun, X. Wang, Q. Yan, W. Chen, and Z. Jiang, Purification and characterization of a chymosin from Rhizopus microsporus var, rhizopodiformis. Appl. Biochem. Biotechnol, vol.174, pp.174-185, 2014.

C. Thomä, I. Krause, and U. Kulozik, Precipitation behaviour of caseinomacropeptides and their simultaneous determination with whey proteins by RP-HPLC, Int. Dairy J, vol.16, pp.285-293, 2006.

P. Udabage, I. R. Mckinnon, and M. A. Augustin, Effects of mineral salts and calcium chelating agents on the gelation of renneted skim milk, J. Dairy Sci, vol.84, pp.74589-74593, 2001.

A. C. Van-hooydonk, H. G. Hagedoorn, and I. J. Boerrigter, The effect of various cations on the renneting of milk, Neth. Milk Dairy J, vol.40, pp.369-390, 1986.

Y. Zhang, Y. Li, P. Wang, Q. Liang, Y. Zhang et al., The factors influencing rennet-induced coagulation properties of yak milk: The importance of micellar calcium during gelation. Lebensm, Wiss. Technol, vol.111, pp.500-505, 2019.

Z. Zhao and M. Corredig, Changes in the physico-chemical properties of casein micelles in the presence of sodium chloride in untreated and concentrated milk protein, Dairy Sci. Technol, vol.95, pp.87-99, 2015.
URL : https://hal.archives-ouvertes.fr/hal-01264548

P. Zoon, T. Van-vliet, and P. Walstra, Rheological properties of rennet-induced skim milk gels 3. The effect of calcium and phosphate, Neth. Milk Dairy J, vol.42, pp.271-294, 1988.

, ORCIDS

J. Bauland,

M. H. Famelart,