A method for evaluating curd syneresis, based on continuous recording of the amount of whey released, is proposed in this study. Percent coefficient of variation of whey released 20 min after cutting was 5.3 in 5 replicates. The assessment of whey released after 20 min, carried out on different days on 12 samples of bulk raw milk, showed a percent coefficient of variation of 7.37. The kinetics of whey released by curd obtained from either raw or heat treated milk are directly correlated with the amount of soluble whey proteins in milk.
A METHOD FOR THE EVALUATION OF CURD SYNERESIS / C. Pompei, E. Casiraghi, M. Lucisano. - In: MILCHWISSENSCHAFT. - ISSN 0026-3788. - 49:10(1994), pp. 562-564.
A METHOD FOR THE EVALUATION OF CURD SYNERESIS
C. PompeiPrimo
;E. CasiraghiSecondo
;M. LucisanoUltimo
1994
Abstract
A method for evaluating curd syneresis, based on continuous recording of the amount of whey released, is proposed in this study. Percent coefficient of variation of whey released 20 min after cutting was 5.3 in 5 replicates. The assessment of whey released after 20 min, carried out on different days on 12 samples of bulk raw milk, showed a percent coefficient of variation of 7.37. The kinetics of whey released by curd obtained from either raw or heat treated milk are directly correlated with the amount of soluble whey proteins in milk.
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