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Factors Affecting Syneresis of Renneted Milk Gels

Department of Food Science, University of Wisconsin, Madison 53706

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.

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