Biochemical Aspects of Syneresis: A Review

Pearse, Martin J.; Mackinlay, Antony G.

doi:10.3168/jds.s0022-0302(89)79247-x

Cited by 86 publications

(56 citation statements)

References 22 publications

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“…kg -1 , after 800 min drainage). These results agree well with the observations already made on ultrafiltrated skimmed milk [3,22,24,26]. The effect was quite constant all along the drainage process leading to a similar effect on the final yield of whey (Tab.…”

Section: The Casein Effectsupporting

confidence: 92%

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 Casein Effectsupporting

confidence: 92%

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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“…I), indicating a poor adjustment of the model to experimental data. the higher temperature [20,30], with a small increase in the final weight of whey. In fact, W1 (mean value 1 123 g) greatly increased in the thermophilic process (effect = +243 g), while W2 (mean value 607 g) greatly decreased (effect = -196 g).…”

Section: Syneresis Of Curdmentioning

confidence: 97%

“…The effect on milk clotting times of concentrating milk by ultrafiltration by a concentration factor between 1 to 4, and at adjusted pH values was reviewed by Garnot [10]: no effect or a slight increase of rennet clotting time was reported. Concentrating milk by ultrafiltration reduces the rate of syneresis [20,30]. In highly concentrated milk, the degree of hydrolysis at the cutting time can be lower than in the case of milk, and it is likely gel formation and syneresis probably will proceed differently [30].…”

Section: Introductionmentioning

confidence: 99%

Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment

Daviau

Famelart

Aimar

et al. 2000

Lait

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-The effect of the pH of skim milk (6.4 to 6.0), the casein concentration (27 to 36 g . kg -1 ), a reduction in the ionic strength to 0.6 compared to that of unmodified milk and the effect of heat treatment on rennet coagulation, gel syneresis and drainage were tested. Coagulation was measured using a formagraph and by viscoelasticimetry, while syneresis was studied using a centrifugation test. Drainage was followed under conditions similar to those of cheesemaking, using either a mesophilic or thermophilic process. The effects of pH and casein concentration on rennet coagulation, gel syneresis and drainage were in accordance with those reported in the literature. Reduction in ionic strength led to shorter coagulation time and firming time. It also led to an increase in gel firmness, gel syneresis, drainage rate, final amount of expelled whey, solids content and hardness of drained curd. Ionic strength appeared to have an interactive effect with pH on coagulation and with the concentration of casein on syneresis and drainage. This effect of the reduction in ionic strength is discussed. rennet coagulation / pH / casein concentration / ionic strength / drainageRésumé -La coagulation présure du lait écrémé et l'égouttage : effet du pH et de la concentration en caséine, de la force ionique et du traitement thermique. L'effet du pH du lait écrémé (6,4-6,0), de la concentration en caséines (27-36 g . kg -1 ), de la réduction de la force ionique du lait à 0,6 fois celle du lait natif et du traitement thermique a été testé sur la coagulation présure, l'aptitude à la synérèse et l'aptitude à l'égouttage des gels. La coagulation était suivie à l'aide du formagraph et d'un viscoélasticimètre, tandis que la synérèse était suivie par un test de centrifugation et l'égout-tage était étudié par une méthode proche d'une fabrication fromagère. Les résultats confirment ceux de la littérature pour l'effet des facteurs pH et concentration en caséine sur la coagulation, la synérèse et l'égouttage. La réduction de la force ionique a entraîné une réduction du temps de prise et de

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“…Native fat globules do not interact with the paracasein micelles in the curd matrix and do not participate in syneresis. Hence, they act as plasticizers, with their spatial distribution determining the length scale over which syneresis in the para-casein matrix occurs, and prevent the excessive syneresis of the para-casein matrix that is, for instance, observed in cheese curd made from skim milk [50,116]. In homogenized milk, the much smaller fat globules are distributed at a considerably smaller length scale, thereby reducing the scale over which syneresis can occur.…”

Section: Homogenization Of Cheese-milkmentioning

confidence: 99%

Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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-Classically, very few pre-treatments are applied to milk for cheese-making, with some cheese varieties simply made from raw whole milk, but most made from pasteurised milk of which the composition (e.g., fat:protein ratio) may have been standardized. However, there has been consistent interest in more novel and sophisticated strategies for pre-treatment of cheese-milk. Approaches explored include the use of alternative processing technologies (e.g., membrane filtration, high-pressure treatment, homogenisation, heat treatments more severe than pasteurisation) or addition of sources of protein or milk solids (e.g., milk powders, whey protein products) or enzymes. The principal reasons for such pre-treatments of cheese-milk are: (1) to control the microbiology of the raw milk and the resulting cheese better than is possible by pasteurisation (e.g., inactivation or removal of spores, control of non-starter lactic acid bacteria); (2) increasing the yield of cheese, e.g., through heat-or pressure-induced incorporation of whey proteins, or enhancing sensory properties of reduced fat cheese by direct addition of microparticulated whey proteins; (3) manipulation of cheese ripening, e.g., reducing the likelihood of off-flavour development by inactivation of enzymes or accelerating ripening through increasing enzyme-substrate interactions; or (4) improving the texture and other functional properties, e.g., melting. Finally, the considerations for manufacture and ripening of different cheese varieties, or sub-classes of specific varieties (e.g., low-fat cheese) will clearly differ and add to the complexity of the technological options available. This article will review the key principles for pre-treatment of cheese-milk, as summarised briefly above. Résumé -Pré-traitement du lait de fabrication de fromage : principes et avancées.Classiquement, très peu de pré-traitements sont appliqués au lait de fabrication de fromage : quelques variétés de fromage sont faites simplement à partir de lait entier cru, mais la plupart d'entre elles sont fabriquées à partir de lait pasteurisé dont la composition (par exemple rapport matière grasse/protéine) a pu être standardisée. Cependant, un intérêt constant s'est manifesté pour des stratégies nouvelles et plus sophistiquées pour le pré-traitement du lait de fromagerie. Les approches explorées incluent l'utilisation de technologies de traitement alternatives (par exemple filtration membranaire, haute pression, homogénéisation, traitements thermiques plus sévères que la pasteurisation) ou addition de sources de protéines ou de matière sèche de lait (par exemple poudres de lait, protéines de lactosérum) ou d'enzymes. Les principales raisons de tels pré-traitements du lait de fabrication fromagère sont : (1) de contrôler la microbiologie du lait cru et du fromage résul-tant, mieux que ce qui est possible par pasteurisation (par exemple inactivation ou retrait des spores, contrôle des bactéries lactiques non levain) ; (2) d'accroître le rendement en fromage, par exemple en induisant...

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Biochemical Aspects of Syneresis: A Review

Cited by 86 publications

References 22 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

Rennet coagulation of skim milk and curd drainage: effect of pH, casein concentration, ionic strength and heat treatment

Pre-treatment of cheese milk: principles and developments

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