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The syneresis of rennet curd

På svenska

Author

Editor

  • Patrick Fox
  • Paul McSweeney

Summary, in English

A review. Gels formed from milk by renneting or acidification under quiescent conditions may subsequently show syneresis, i.e., expel liq. (whey), because the gel (curd) contracts. In making cheese from renneted or acidified milk, syneresis is an essential step. Consequently, it is useful to understand and quant. describe syneresis as a function of milk properties and process conditions, particularly when new methods or process steps are introduced in cheesemaking.

Department/s

  • Department of Food Technology, Engineering and Nutrition

Publishing year

2004

Language

English

Publication/Series

Cheese: Chemistry, Physics, and Microbiology

Document type

Book chapter

Publisher

Elsevier

Topic

  • Food Engineering

Status

Published

ISBN/ISSN/Other

  • ISBN: 0-12-263653-8