Proteolysis mediated by PL can cause gelation and increases
transparency of milk and the outcome of proteolysis seem to
depend largely on the extent of PL activity and rate of proteolysis in
the milk. Large amounts of added PL have earlier been reported to
cause clarification of milk (Crudden et al., 2005), while low
amounts or indigenous residual PL has caused gelation of milk
(Kelly & Foley, 1997; Kohlmann et al., 1991; Newstead et al., 2006).