Hostname: page-component-586b7cd67f-dlnhk Total loading time: 0 Render date: 2024-11-27T23:56:45.249Z Has data issue: false hasContentIssue false
  • English
  • Français

An improved method for measurement of the syneresis of curd formed by rennet action on milk

Published online by Cambridge University Press:  01 June 2009

Richard J. Marshall
Richard J. Marshall
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Get access Rights & Permissions [Opens in a new window]

Summary

In this method, the curd, formed in a beaker, was retained after cutting by means of a wire grid placed on top of it. This enabled the whey to be poured off easily at timed intervals for measurement of its volume. The method gave results reproducible within 1·5%. Increasing the amount of rennet added to the milk increased the rate of syneresis of the curd slightly. Adding CaCl2 to the milk, raising the temperature and decreasing the pH, all increased the rate of syneresis. Addition of fat, as cream, to skim-milk decreased the rate of syneresis proportionally. The rate of syneresis was decreased if the milk was concentrated by ultrafiltration and increased if the milk was diluted with permeate. In all instances the early stages of syneresis followed first-order kinetics, the rate depending on the amount of whey remaining within the curd. The later stages of syneresis appeared to depend on hydrophobic forces. Probably, the increasing aggregation of the casein within the curd caused the whey to be squeezed out.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 2 , May 1982 , pp. 329 - 336
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Beeby, R. 1959 A method for following the syneresis of the rennet coagulum in milk. Australian Journal of Dairy Technology 14 77–79Google Scholar
Berridge, N. J. 1952 An improved method of observing the clotting of milk containing rennin. Journal of Dairy Research 19 328–329CrossRefGoogle Scholar
Cheeseman, G. C. 1962 Syneresis of milk and caseinate solutions. 16th International Dairy Congress, Copenhagen, B 465–472Google Scholar
Emmons, D. B., Price, W. V. & Swanson, A. M. 1959 Tests to measure syneresis and firmness of cottage cheese coagulum and their application in the curd making process. Journal of Dairy Science 42 866–869CrossRefGoogle Scholar
Green, M. L., Glover, F. A., Scurlock, E. M. W., Marshall, R. J. & Hatfield, D. S. 1981 Effect of use of milk concentrated by ultrafiltration on the manufacture and ripening of Cheddar cheese. Journal of Dairy Research 48 333–341CrossRefGoogle Scholar
Green, M. L. & Marshall, R.J. 1977 The acceleration by cationic materials of the coagulation of casein micelles by rennet. Journal of Dairy Research 44 521–531CrossRefGoogle Scholar
Kelly, L. A. 1951 The factors affecting rennet coagulation time and rennet curd tension. Thesis. University of Wisconsin, USAGoogle Scholar
Kimber, A. M., Brooker, B. E., Hobbs, D. G. & Prentice, J. H. 1974 Electron microscope studies of the development of structure in Cheddar cheese. Journal of Dairy Research 41 389–396CrossRefGoogle Scholar
Lawrence, A. J. 1959 a Syneresis of rennet curd. I. Effect of time and temperature. Australian Journal of Dairy Technology 14 166–169Google Scholar
Lawrence, A. J. 1959 b Syneresis of rennet curd. II. Effect of stirring and of the volume of whey. Australian Journal of Dairy Technology 14 169–172Google Scholar
Lawrence, A. J. & Hill, R. D. 1974 A method for measuring the syneresis of cheese-curd. 19th International Dairy Congress, Sydney 1E 204–205Google Scholar
Lawrence, R. C. & Gilles, J. 1980 The assessment of the potential quality of young Cheddar cheese. New Zealand Journal of Dairy Science and Technology 15 1–12Google Scholar
Lelievre, J. 1977 Rigidity modulus as a factor influencing the syneresis of renneted milk gels. Journal of Dairy Research 44 611–614CrossRefGoogle Scholar
Marshall, R. J., Hatfield, D. S. & Green, M. L. 1982 Assessment of two instruments for the continuous measurement of the curd-firming of renneted milk. Journal of Dairy Research 49 127–135CrossRefGoogle Scholar
Patel, M. C., Lund, D. B. & Olson, N. F. 1972 Factors affecting syneresiş of renneted milk gels. Journal of Dairy Science 55 913–918CrossRefGoogle Scholar
Payens, T. A. J. 1977 On enzymatic clotting processes. II. The colloidal instability of chymosin-treated casein micelles. Biophysical Chemistry 6 263–270CrossRefGoogle ScholarPubMed
Schulz, M. E. & Kley, W. 1956 [Shrinkage of the coagulum of milk.] Milchwissenschaft 11 116–123Google Scholar
Tanford, C. 1973 The hydrophobic effect: formation of micelles and biological membranes. New York: John Wiley & SonsGoogle Scholar
Thomé, K. E., Axelsson, I. & Liljegren, G. 1958 [Method for the estimation of whey separation in rennet coagulum.] Milk and Dairy Research Report No. 53, Alnarp, SwedenGoogle Scholar
Van Dijk, H. J. M., Walstra, P. & Geurts, T. J. 1979 Preliminary note on syneresis pressure in rennet curd. Netherlands Milk and Dairy Journal 33 60–61Google Scholar
Zviedrans, P. 1978 Measurement of syneresis. Dairy Research Report No. 5 p. 12. Northfield Research Centre: Department of Agriculture and Fisheries, South AustraliaGoogle Scholar