The Syneresis of Rennet-Coagulated Curd
Fagan, Colette C. ; O’Callaghan, Donal J. ; Mateo, Maria J. and Dejmek, Petr LU
(2025)
p.159-191
- Abstract
Gels formed from milk by renneting or acidification under quiescent conditions may subsequently show syneresis, that is, expel liquid (whey) because the gel (curd) contracts. Under quiescent conditions, a rennet-induced milk gel may lose two-thirds of its volume, and up to 90%, or even more, if external pressure is applied. Often, syneresis is undesired, for example, during storage of products like yogurt, sour cream, cream cheese, or quark; hence, it is useful to know under what conditions syneresis can be (largely) prevented. In making cheese from renneted or acidified milk, syneresis is an essential step. Consequently, it is useful to understand and quantitatively describe syneresis as a function of milk properties and process... (More)
Gels formed from milk by renneting or acidification under quiescent conditions may subsequently show syneresis, that is, expel liquid (whey) because the gel (curd) contracts. Under quiescent conditions, a rennet-induced milk gel may lose two-thirds of its volume, and up to 90%, or even more, if external pressure is applied. Often, syneresis is undesired, for example, during storage of products like yogurt, sour cream, cream cheese, or quark; hence, it is useful to know under what conditions syneresis can be (largely) prevented. In making cheese from renneted or acidified milk, syneresis is an essential step. Consequently, it is useful to understand and quantitatively describe syneresis as a function of milk properties and process conditions, particularly when new methods or process steps are introduced in cheesemaking.
(Less)
- author
- Fagan, Colette C.
; O’Callaghan, Donal J.
; Mateo, Maria J.
and Dejmek, Petr
LU
- organization
- publishing date
- 2025-01-01
- type
- Chapter in Book/Report/Conference proceeding
- publication status
- published
- subject
- keywords
- curd, Gels, milk, renneting, syneresis
- host publication
- Cheese : Chemistry, Physics and Microbiology - Chemistry, Physics and Microbiology
- pages
- 33 pages
- publisher
- Elsevier
- external identifiers
-
- scopus:105019746571
- ISBN
- 9780443159572
- 9780443159565
- DOI
- 10.1016/B978-0-443-15956-5.00047-6
- language
- English
- LU publication?
- yes
- additional info
- Publisher Copyright: © 2025 Elsevier Ltd. All rights reserved.
- id
- 41b9c164-4218-4ffc-8d1f-00112006df39
- date added to LUP
- 2026-01-15 16:34:15
- date last changed
- 2026-01-15 16:35:15
@inbook{41b9c164-4218-4ffc-8d1f-00112006df39,
abstract = {{<p>Gels formed from milk by renneting or acidification under quiescent conditions may subsequently show syneresis, that is, expel liquid (whey) because the gel (curd) contracts. Under quiescent conditions, a rennet-induced milk gel may lose two-thirds of its volume, and up to 90%, or even more, if external pressure is applied. Often, syneresis is undesired, for example, during storage of products like yogurt, sour cream, cream cheese, or quark; hence, it is useful to know under what conditions syneresis can be (largely) prevented. In making cheese from renneted or acidified milk, syneresis is an essential step. Consequently, it is useful to understand and quantitatively describe syneresis as a function of milk properties and process conditions, particularly when new methods or process steps are introduced in cheesemaking.</p>}},
author = {{Fagan, Colette C. and O’Callaghan, Donal J. and Mateo, Maria J. and Dejmek, Petr}},
booktitle = {{Cheese : Chemistry, Physics and Microbiology}},
isbn = {{9780443159572}},
keywords = {{curd; Gels; milk; renneting; syneresis}},
language = {{eng}},
month = {{01}},
pages = {{159--191}},
publisher = {{Elsevier}},
title = {{The Syneresis of Rennet-Coagulated Curd}},
url = {{http://dx.doi.org/10.1016/B978-0-443-15956-5.00047-6}},
doi = {{10.1016/B978-0-443-15956-5.00047-6}},
year = {{2025}},
}