Interactions between tea catechins and casein micelles and their impact on renneting functionality.

Highlights: [•] The association of tea polyphenols (EGCG) with casein micelles were quantified. [•] The presence of EGCG affected the primary stage of renneting. [•] The presence of EGCG hindered the formation of a casein micelles network. [•] Above saturation concentrations, gelation, as measured by rheology, did not occur. [ABSTRACT FROM AUTHOR]