A microassay for the syneresis of cheese curd

Pearse, Martin J.; Mackinlay, Antony G.; Hall, Robert J.; Linklater, P. M.

doi:10.1017/s0022029900023396

Cited by 18 publications

(22 citation statements)

References 4 publications

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“…I and II). A negative effect of ren.pH on drainage has been already reported [20,22,23,25,31,40]. However these authors did not observe the late positive effect we describe, as they studied whey drainage for shorter draining times, up to 150 min only.…”

Section: The Renph Effectsupporting

confidence: 40%

Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk

Daviau

Aimar

Famelart

et al. 2000

Lait

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-The kinetics of whey drainage of Camembert soft cheese was studied using an instrumented drainage device to record the pH and the weight of the whey with a variation coefficient amounting to 1.8% during the first 100 min and 0.34% at the end of drainage. Drainage data were fit with a two step equation to obtain a descriptive model of the drainage kinetics. The effect of the pH at renneting, the casein concentration and the ionic strength on the drainage kinetics was investigated with a 2 level experimental design. Milk was modified by a combination of ultrafiltration and dilution with a lactose solution. The pH at renneting had a negative effect on the amount of whey expelled in the early drainage (up to 100 min) and a positive one after 400 min. The effect of the casein concentration was negative on the amount of whey expelled and on the rate of drainage. The ionic strength had a slight positive effect on drainage.

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Section: The Renph Effectsupporting

confidence: 40%

Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk

Daviau

Aimar

Famelart

et al. 2000

Lait

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“…It has been reported that the firmness at cutting has no significant influence on syneresis rate (Hansen et al, 2010;Pearse, Mackinlay, Hall, & Linklater, 1984;Storry & Ford, 1982), and Johnson et al (2001) showed there was a slightly increase of cheese yield when the coagulum was cut at higher firmness.…”

Section: Initial Firmness Of Cheese Curdmentioning

confidence: 99%

Dynamic visualization and microstructure of syneresis of cheese curd during mechanical treatment

Geng

Berg

Bager

et al. 2011

International Dairy Journal

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“…Rennet treatment (1 fi\ undiluted rennet ml" 1 AMM) and syneresis measurements were performed on 4 ml portions of AMM using the microscale optical density dilution assay described by Pearse et al (1984). Syneresis of each milk was measured twice in separate syneresis runs on the same day.…”

Section: Syneresis Determinationmentioning

confidence: 99%

Effects of β-lactoglobulin and κ-casein genetic variants and concentrations on syneresis of gels from renneted heated milk

McLean

Schaar

1989

Journal of Dairy Research

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Milk protein genetic polymorphism has a major influence on the composition of milk, and on its processing properties, including yield of cheese (see Schaar et al. 1985;McLean et al. 1984McLean et al. , 1987McLean, 1987). However, there appears to be little information on the effects of milk protein genetic variants on syneresis of cheese curd. The effect of casein composition on syneresis was studied by Pearse el al. (1986), who found that syneresis was affected only by the level of /?-casein. Syneresis is an essential requirement in cheese making from renneted or acidified milk, but is undesirable during the storage of products such as yogurt. Milk for yogurt manufacture is preheated to minimize syneresis and to give maximal firmness of the yogurt coagulum (Tamime & Deeth, 1980). Pearse et al. (1985) showed that the reduction of one-third in the extent of syneresis caused by heating artificial micelle milk (AMM) containing /Mactoglobulin (/?-lg) in natural concentrations was due to sulphydryl-mediated complex formation between /9-lg and micellar /c-casein which appeared to interfere with the micelle-micelle interactions responsible for syneresis. The results presented here were part of a study which investigated the effects of /ccasein and /ff-lg genetic variants and concentrations on syneresis of curd formed from renneted heated AMM. EXPERIMENTAL Preparation of protein fractionMilk used for the preparation of casein fractions was obtained from two cows which had been typed, using the method described by Schaar (1984), as

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A microassay for the syneresis of cheese curd

Cited by 18 publications

References 4 publications

Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk

Characterisation of whey drainage kinetics during soft cheese manufacture in relation with the physicochemical and technological factors, pH at renneting, casein concentration and ionic strength of milk

Dynamic visualization and microstructure of syneresis of cheese curd during mechanical treatment

Effects of β-lactoglobulin and κ-casein genetic variants and concentrations on syneresis of gels from renneted heated milk

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