Hostname: page-component-cd9895bd7-8ctnn Total loading time: 0 Render date: 2024-12-18T08:01:55.517Z Has data issue: false hasContentIssue false
  • English
  • Français

A microassay for the syneresis of cheese curd

Published online by Cambridge University Press:  01 June 2009

Martin J. Pearse ,
Antony G. Mackinlay ,
Robert J. Hall  and
Peter M. Linklater
Robert J. Hall
Affiliation:
Schools of Biochemistry and Chemical Engineering, University of New South Wales, Kensington, New South Wales, Australia
Peter M. Linklater
Affiliation:
Schools of Biochemistry and Chemical Engineering, University of New South Wales, Kensington, New South Wales, Australia
Get access Rights & Permissions [Opens in a new window]

Summary

A micro scale syneresis assay, using the natural optical density of the whey released as a trace, is reported. This assay is suitable for use with raw, reconstituted skim-milk (RSM) or artificial milk. Using RSM the reproducibility and accuracy of the method compared favourably with larger scale laboratory assays. When the method was used to investigate the syneresis properties of artificial micelle milk (AMM), the rate and extent of syneresis and response to a major variable such as pH were very similar to those of RSM. This suggests that the assay used in conjunction with AMM is suitable for investigating the mechanism of syneresis at a molecular level.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 1 , February 1984 , pp. 131 - 139
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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
Cheeyan, M., Van Wyk, P. J., Olson, N. F. & Richardson, T. 1975 Secondary phase and mechanism of enzymic milk coagulation. Journal of Dairy Science 58 477–481Google Scholar
Cheeseman, G. C. 1962 Syneresis of milk and caseinate solutions. 16th International Dairy Congress, Copenhagen, B 465–471Google Scholar
Feagan, J. T., Bailey, L. F., Hehir, A. F., McLean, D. M. & Ellis, N. J. S. 1972 Coagulation of milk proteins. 1. Effect of genetic variants of milk proteins on rennet coagulation and heat stability of normal milk. Australian Journal of Dairy Technology 27 129–134Google Scholar
Hill, R. D. 1970 The effect of the modification of arginine side chains in casein on the coagulation of rennin-altered casein. Journal of Dairy Research 37 187–192CrossRefGoogle Scholar
Lawrence, A. J. 1959 Syneresis of rennet curd. Australian Journal of Dairy Technology 14 166–172.Google Scholar
Lawrence, A. J. & Hill, R. D. 1974 A method for measuring the syneresis of cheese-curd. 19th International Dairy Congress, New Delhi 1E 204–205Google Scholar
Patel, M. C., Lund, D. B. & Olsen, N. F. 1972 Factors affecting syneresis of renneted milk gels. Journal of Dairy Science 55 913–918CrossRefGoogle Scholar
Pulay, G., CsóK, J. & Bakos, A. 1970 New method for measuring the syneresis of cheese curd. 18th International Dairy Congress, Sydney 1E 326Google Scholar
Schmidt, D. G., Koops, J. & Westerbeek, D. 1977 Properties of artificial casein micelles. 1. Preparation, size distribution and composition. Netherlands Milk and Dairy Journal 31, 328–341Google Scholar
Schmidt, D. G. & Koops, J. 1977 Properties of artificial casein micelles. 2. Stability towards ethanol, dialysis pressure and heat in relation to casein composition. Netherlands Milk and Dairy Journal 31 342–357Google Scholar
Schmidt, D. G., Both, P. & Koops, J. 1979 Properties of artificial casein micelles. 3. Relationship between salt composition, size and stability towards ethanol, dialysis and heat. Netherlands Milk and Dairy Journal 33 40–49Google Scholar
Storry, J. E. & Ford, G. D. 1982 Development of coagulum firmness in renneted milk – a two-phase process. Journal of Dairy Research 49 343–346CrossRefGoogle Scholar
Tarodo De La Fuente, B. & Alais, C. 1975 Physico-chemical studies on the enzymic coagulation of milk. Chimia 29 379–383Google Scholar
Zviedrans, P. & Graham, E. R. B. 1981 An improved tracer method for measuring the syneresis of rennet curd. Australian Journal of Dairy Technology 36 117–120Google Scholar