Syneresis of rennet-induced milk gels as influenced by cheesemaking parameters

H.J.C.M. van den Bijgaart

    Research output: Thesisinternal PhD, WU

    Abstract

    <p>The syneresis behaviour of rennet-induced skimmilk gels was studied at closely controlled conditions. The origin of the endogenous syneresis pressure and changes therein and in the permeability of the gel during syneresis are discussed. The latter appears to be of predominant importance for the onedimensional shrinkage rate under quiescent conditions. The influence of cheesemaking parameters such as milk pretreatment, rennet concentration, acidification procedure and pH, addition of CaCl <sub><font size="-2">2</font></sub> , addition of NaCl, and temperature on the permeability and the initial endogenous syneresis pressure were separately determined. The syneresis behaviour is clearly related to the size and the reactivity of the aggregated paracasein micelles and to the changes in the microstructure and the rheological properties during gelation.<p>A method for the accurate determination of the important effect of mechanical pressure is outlined, indicating a square root proportionality of the shrinkage with time after load application for the one-dimensional case. Based on existing theories for the compression of porous media, the results obtained were related to some structural characteristics of the protein matrix.<p>Available information was used to consider some aspects relevant to practical cheesemaking. Attention was paid to hydrodynamic effects during cutting and stirring, shrinkage of spherical particles, syneresis with changing pH as well as to syneresis of gels from preconcentrated milk.
    Original languageEnglish
    QualificationDoctor of Philosophy
    Awarding Institution
    Supervisors/Advisors
    • Walstra, P., Promotor
    Award date21 Sep 1988
    Place of PublicationS.l.
    Publisher
    Publication statusPublished - 1988

    Keywords

    • cheeses
    • food processing
    • rennet
    • milk

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