Abstract
Syneresis of a single curd grain submerged in ultrafiltrated milk permeate was determined over time by progressive dilution of an added tracer, blue dextran. The influence of pH, rennet concentration and the size of the curd grain was investigated. Dynamic rheological measurements were performed with renneted milk under the same conditions. Analysis of variance showed that grain size was the most important factor influencing shrinkage of the grain in the initial stage of syneresis. Smaller curd grain size resulted in more intense syneresis. The influence of pH and rennet concentration on shrinkage were of lesser importance. At a later stage of syneresis, pH was shown to be the dominating factor with the shrinkage being more pronounced at a lower pH. Inclusion of the storage modulus of curd in the syneresis model did not improve the prediction.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
