The Syneresis of Rennet-Coagulated Curd

Fagan, Colette C.; O’Callaghan, D. J.; Mateo, M.J.

doi:10.1016/b978-0-12-417012-4.00006-5

Cited by 16 publications

(14 citation statements)

References 105 publications

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“…The observation of microstructural changes in curd grains of the high-intensity cooking process (Figure 3E and F) and the lack of differences in the moderate process (Figure 3A and B) could also be related to the size of the curd grains. Small curd grains shrink more and faster than the large ones due to Darcy's law (Fagan et al, 2017). Therefore, the curd grains after cooking in dairy B (Figure 3B) (FCG; X-variables, in magenta), and the composition, microstructure, size, shape, and distribution traits of curd grains after the cooking process (SCG; Y variables, in blue).…”

Section: Cooking Processmentioning

confidence: 99%

“…At the end of the cooking process, SCG were smaller, more rectangular, less elongated, and showed more homogeneous PSD when high-intensity cutting and cooking processes were used. The difference in the physical and compositional properties of the curd grain could affect the deformation capacity of curd grains and the subsequent compaction of the curd at pressing (Fagan et al, 2017). The deformation capacity of curd grains means the capacity of the curd grains to adapt their shape when a pressure is exerted.…”

Section: Combined Effect Of Cutting and Cooking Processesmentioning

confidence: 99%

“…The cutting and cooking technical settings also affect the properties of the curd grains (Aldalur et al, 2019a), and thus their deformation capacity during pressing (Akkerman et al, 1996). It has been suggested that the deformation capacity of curd grains could have an important effect on the curd fusion during pressing, consequently affecting the texture of the cheese (Fagan et al, 2017). Moreover, the size distribution of curd particles has been reported to be heterogeneous in artisanal dairies (Iezzi et al, 2012;Aldalur et al, 2019a), and this could cause moisture distribution problems and defects in the cheese texture.…”

Section: Introductionmentioning

confidence: 99%

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Relationships between cheese-processing conditions and curd and cheese properties to improve the yield of Idiazabal cheese made in small artisan dairies: A multivariate approach

Aldalur

Bustamante

Egea

et al. 2021

Journal of Dairy Science

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Very diverse cutting and cooking intensity processes are currently used in small artisan dairies to manufacture Idiazabal cheese. The combination of the technical settings used during cheese manufacturing is known to affect cheese composition and yield, as well as whey losses. However, the information regarding the effect on microstructure and texture of cheese is scarce, especially in commercial productions. Therefore, the effect of moderate-and high-intensity cutting and cooking processes on whey losses, curd-grain characteristics, microstructure and cheese properties, and yield were analyzed. Three trials were monitored in each of 2 different small dairies during the cheesemaking of Idiazabal cheese, which is a semihard cheese made from raw sheep milk. The role and know-how of the cheesemakers are crucial in these productions because they determine the cutting point and handle semi-automatic vats. The 2 dairies studied used the following settings: dairy A used moderate-intensity cutting and cooking conditions, and dairy B used high-intensity cutting and cooking settings. Multiple relationships between cheese-processing conditions and curd, whey, and cheese properties as well as yield were obtained from a partial least square regression analysis. An increased amount of fat and casein losses were generated due to a combination of an excessively firm gel at cutting point together with high-intensity cutting and cooking processes. The microstructural analysis revealed that the porosity of the protein matrix of curd grains after cooking and cheese after pressing was the main feature affected, developing a less porous structure with a more intense process. Moderate-intensity cutting and cooking processes were associated with a higher cheese yield, regardless of the longer pressing process applied. No significant differ-ences were observed in cheese composition. After 1 mo of ripening, however, the cheese was more brittle and adhesive when the high-intensity cutting and cooking process was applied. This could be associated with the composition, characteristics, and size distribution of curd grains due to differences in the compaction degree during pressing. These results could help to modify specific conditions used in cheesemaking, especially improving the process in those small dairies where the role of the cheesemaker is crucial.

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Section: Cooking Processmentioning

confidence: 99%

Section: Combined Effect Of Cutting and Cooking Processesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Relationships between cheese-processing conditions and curd and cheese properties to improve the yield of Idiazabal cheese made in small artisan dairies: A multivariate approach

Aldalur

Bustamante

Egea

et al. 2021

Journal of Dairy Science

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“…Enzyme-induced milk gels reorganise the strands of casein micelles whether the pH decreases or the temperature increases, resulting in syneresis. It is estimated that enzyme-induced gels may lose two-thirds of its volume, which is undesired in soft-acid-curd cheeses Horne and Banks 2004;Fagan et al 2017). On the other hand, the acidification/fermentation of milk decreases the zeta potential and reduces the electrostatic repulsion between casein micelles.…”

Section: Introductionmentioning

confidence: 99%

“…The acidification of milk also solubilises the micellar calcium phosphate (MCP), which partially disrupts the micelle structure by liberating a portion of caseins into the serum phase. Unlike enzyme-induced milk gels, acidic milk gels exhibit only weak syneresis, although these gels are more fragile than enzymatic milk gels (G 0 = 20 Pa at ω =-0.01 rad/s) (Tuinier and Kruif 2002;Fox and Brodkorb 2008;Fagan et al 2017;Bijl et al 2019).…”

Section: Introductionmentioning

confidence: 99%

The impact of chymosin and plant‐derived proteases on the acid‐induced gelation of milk

Beltrán‐Espinoza

Domínguez‐Lujan

Gutiérrez‐Méndez

et al. 2021

Int J of Dairy Tech

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This work aimed to study milk gel formation during a slow fermentation process and the simultaneous action of different proteases like bovine chymosin, recombinant camel chymosin, ficin and bromelain. The acid-induced gels with bovine chymosin and recombinant camel chymosin were firmer than the control gels without proteases or the gels added with plant proteases. However, the acid-induced gels with chymosins had a considerable water release and shrunk in volume as the milk fermentation progressed. In contrast, the acid-induced gels added with bromelain and ficin were softer and showed less syneresis, even at acidic pHs.

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