The syneresis of rennet curd
Författare
Redaktör
- Patrick Fox
- Paul McSweeney
Summary, in English
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.
Avdelning/ar
- Department of Food Technology, Engineering and Nutrition
Publiceringsår
2004
Språk
Engelska
Publikation/Tidskrift/Serie
Cheese: Chemistry, Physics, and Microbiology
Länkar
Dokumenttyp
Del av eller Kapitel i bok
Förlag
Elsevier
Ämne
- Food Engineering
Status
Published
ISBN/ISSN/Övrigt
- ISBN: 0-12-263653-8