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

Abstract

-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.

Modelling of pH, dry matter and mineral content of curds during soft cheese drainage

“…In the third phase, between the 6th and the 23rd hour, only 4% of the total were collected. These changes are well known and confirm previous works [4,11]. Depending on the experiment, a final quantity ranging between 36 kg and 37.4 kg of serum was collected, with an average of 36.8 ± 1.9 kg.…”

“…Kaytanli et al [6] showed the effects of milk pH, temperature, and calcium and rennet concentrations on the kinetics of draining. Recently, Daviau et al [4] studied and modelled the effects of milk pH, casein concentration and ionic strength of milks on the kinetics of soft cheese drainage.…”

Silicon nanotechnologies of pigmented heterokonts

“…(42) A classical example of syneresis is the production of cheese. (57)(58)(59)(60) Syneresis also takes place during the coagulation of blood and in many other important biological processes. Syneresis can be induced by increasing the concentration of the polymer, and begins after this concentration passes a certain critical value.…”

Parmigiano Reggiano and Grana Padano cheese curd grains size and distribution by image analysis

“…Control of whey expelled during cheese-making, including the control of syneresis from the curd grains when they are in the cheese vat, is a crucial step in cheese processing as the moisture content of the curd at the drainage step influences the quality of the cheese (Daviau et al, 2000). The extent of syneresis depends on many factors like milk composition, calcium equilibria, casein concentration, pH, temperature, gel firmness at cutting time and size of the curd grains (Grundelius, Lodaite, Östergren, Paulsson, & Dejmek, 2000;Patel, Lund, & Olson, 1972).…”