Factors Affecting Syneresis of Renneted Milk Gels

Abstract

Factors which affect the syneresis of cheese curd by direct acidification and rennet coagulation were investigated. The factors included pH (5.2, 5.4, 5.6 and 5.8), temperature (35, 46.1, and 57.2 C), rate of heating (30 seconds or 2 minutes to heat from 35 C to final temperature), agitation (stirring at 35 or 70 rpm), and addition of CaCl2 (0 or .02% (w//w) as well as their interactions. Rate of heating did not have a significant effect on syneresis of curd, whereas increasing agitation and addition of CaCl2, had only slight effects. Temperature and pH had highly significant effects. The interaction of pH and temperature was highly significant. Interactions of pH and agitation, pH and CaCl2, and temperature and agitation were also significant. © 1972, American Dairy Science Association. All rights reserved.