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The syneresis of rennet curd

Dejmek, Petr LU and Walstra, P (2004) In Cheese: Chemistry, Physics, and Microbiology
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:
author
organization
publishing date
type
Chapter in Book/Report/Conference proceeding
publication status
published
subject
in
Cheese: Chemistry, Physics, and Microbiology
editor
Fox, Patrick; McSweeney, Paul; and
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
2007-09-12 21:24:58
date last changed
2016-09-23 15:15:31
@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},
  editor       = {Fox, Patrick and McSweeney, Paul},
  isbn         = {0-12-263653-8},
  language     = {eng},
  publisher    = {Elsevier},
  series       = {Cheese: Chemistry, Physics, and Microbiology},
  title        = {The syneresis of rennet curd},
  year         = {2004},
}