The syneresis of rennet curd
(2004)- Abstract
- A review. Gels formed from milk by renneting or acidification under quiescent conditions may subsequently show syneresis, i.e., expel liq. (whey), because the gel (curd) contracts. In making cheese from renneted or acidified milk, syneresis is an essential step. Consequently, it is useful to understand and quant. describe syneresis as a function of milk properties and process conditions, particularly when new methods or process steps are introduced in cheesemaking.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/530054
- author
- Dejmek, Petr LU and Walstra, P
- organization
- publishing date
- 2004
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- host publication
- Cheese: Chemistry, Physics, and Microbiology
- editor
- Fox, Patrick and McSweeney, Paul
- publisher
- Elsevier
- ISBN
- 0-12-263653-8
- language
- English
- LU publication?
- yes
- id
- a85a7155-9b4c-4989-a3ad-5a99d9961480 (old id 530054)
- alternative location
- http://www.elsevier.com/wps/find/bookdescription.cws_home/703015/description#description
- date added to LUP
- 2016-04-04 10:15:43
- date last changed
- 2019-12-11 09:36:32
@inbook{a85a7155-9b4c-4989-a3ad-5a99d9961480, abstract = {{A review. Gels formed from milk by renneting or acidification under quiescent conditions may subsequently show syneresis, i.e., expel liq. (whey), because the gel (curd) contracts. In making cheese from renneted or acidified milk, syneresis is an essential step. Consequently, it is useful to understand and quant. describe syneresis as a function of milk properties and process conditions, particularly when new methods or process steps are introduced in cheesemaking.}}, author = {{Dejmek, Petr and Walstra, P}}, booktitle = {{Cheese: Chemistry, Physics, and Microbiology}}, editor = {{Fox, Patrick and McSweeney, Paul}}, isbn = {{0-12-263653-8}}, language = {{eng}}, publisher = {{Elsevier}}, title = {{The syneresis of rennet curd}}, url = {{http://www.elsevier.com/wps/find/bookdescription.cws_home/703015/description#description}}, year = {{2004}}, }