Measurement of syneretic properties of rennet-induced curds and impact of factors such as concentration of milk: A review

Abstract

BackgroundThe rate or extent of whey expulsion or syneresis from cheese curds during stirring in-vat determines curd moisture levels, which subsequently influences cheese moisture content. The outward migration of whey depends on curd contraction and on the structure of the pores permitting whey movement. Curd syneretic properties are one of the least understood areas of cheese science, particularly when milk of varying composition is used. Scope and ApproachThis review provides an insight into the mechanisms of curd formation and curd syneresis, and factors influencing syneretic properties in unconcentrated and concentrated milk and appraises syneresis measurement methods in terms of their relative strengths and weaknesses.

A strategy to assess the sieving time of curd sampled during cheese manufacture to separate curd from whey

“…2019; Panthi et al . 2019). The type of the sieve is detailed, but no authors have studied the sieving time to preserve the curd and its aqueous phase.…”

“…The sieving time will be related not only to the type of sieve but also to the manufacturing process applied like the composition of milk, the type of coagulation, the temperature, and the pH, which impacts curd properties and syneresis (Panthi et al . 2019).…”

“…Thus, an attention should be paid to the separation of curd and whey sampled from the vat for accurate compositional analysis of curd. Sieving is the method described in the literature for physical separation of curd from whey (Hou et al 2012;Fagan et al 2017;Aldalur et al 2019;Panthi et al 2019). The type of the sieve is detailed, but no authors have studied the sieving time to preserve the curd and its aqueous phase.…”

“…The sieving time will be related not only to the type of sieve but also to the manufacturing process applied like the composition of milk, the type of coagulation, the temperature, and the pH, which impacts curd properties and syneresis (Panthi et al 2019). Table 1 Coefficient of determination, significance, and intersection points on the time axis of the linear models for the two stages (R = rapid decrease, S = slow decrease) during curd sample sieving.…”

How to relax : Dynamics in colloid polymer composites during syneresis

“…Even though the pivotal role of internal stress has been recognized in governing syneresis, the studies contributing to this finding so far have centered on quantification of dimensional changes, rather than controlling the stress [114]. A common approach in studying syneresis is through accelerated measurements, such as centrifugation, which can be powerful for certain types of instabilities of food emulsions [115,116,117].…”