The Syneresis of Curd

Walstra, P.

doi:10.1007/978-1-4615-2650-6_5

Cited by 72 publications

(72 citation statements)

References 40 publications

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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%

“…Many studies have been published on the effect of factors such as concentration of milk, pH and heat treatment of milk on the rennet coagulation of skim milk and on the drainage of the renneted milk gel [7,29,30,33]. Very few of these take into account interactions between these factors by the use of an experimental design [18].…”

Section: Introductionmentioning

confidence: 99%

“…It is well known that reducing the pH of milk from 6.7 to 5.8 leads to faster rennet coagulation [7,11] and faster syneresis [30]. 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.…”

Section: Introductionmentioning

confidence: 99%

“…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%

“…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%

See 4 more Smart Citations

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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Section: Syneresis Of Curdmentioning

confidence: 97%