The Syneresis of Rennet-coagulated Curd
2004; Elsevier BV; Linguagem: Inglês
10.1016/s1874-558x(04)80063-0
ISSN1874-558X
Autores Tópico(s)Probiotics and Fermented Foods
ResumoThis chapter discusses syneresis of rennet-coagulated curd. In making cheese from renneted or acidified milk, syneresis is an essential step. Consequently, it is useful to understand and quantitatively describe syneresis as a function of milk properties and process conditions, this concerns several aspects: (1) Regulation of the water content of the cheese implies controlling syneresis. (2) The rate of syneresis affects the method of processing, and thereby the equipment and time needed, and the losses of fat and protein in the whey. (3) Rate of syneresis in relation to other changes affects cheese composition and properties. (4) The way in which syneresis of curd grains proceeds may affect the propensity of the grains to fuse into a continuous mass during shaping and/or pressing. (5) Differences in syneresis throughout a mass of curd cause differences in the composition of the cheese between loaves of one batch and between sites in one loaf. After a cheese loaf has been formed, it may still show syneresis and hence loss of moisture. Various mechanisms have been held responsible for syneresis: (1) A decrease in solvation or water binding of the material making up the gel. For a particulate gel, this way of explaining syneresis does not appear suitable and there is no indication that an ongoing change in solvation is involved. (2) Shrinkage of the building blocks of the gel—that is, the para-casein micelles in our case. This may happen when the pH is lowered or the temperature increased, but syneresis also occurs under constant conditions. (3) Rearrangement of the network of para-casein micelles. This is the main cause of syneresis.
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