Abstract
An important problem related to food preparation starting from milk gels is to remove just the required amount of water in the case of cheese production or to prevent syneresis of liquid in most other cases. About 90% of the water present in milk gels is mechanically enclosed between the casein strands forming the network and most of the other water is mechanically enclosed in the casein particles (strands) forming the network. In this respect the presence or absence of so-called bound water is of no importance. It is the structure of the casein aggregates which determines the ease of removal of water from the gel. The effects of pH and temperature on the structure of the casein aggregates as analysed by rheometry, permeametry and NMR and the consequences for the ease of removal of most of the moisture from the gel are discussed.
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