HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Pearse, M. J. Articles by Mackinlay, A. G. Search for Related Content PubMed Articles by Pearse, M. J. Articles by Mackinlay, A. G.

Biochemical Aspects of Syneresis: A Review

School of Biochemistry, University of New South Wales, Kensington, New South Wales, Australia

ABSTRACT

Syneresis is the process in cheese manufacture whereby the whey component of milk is expelled following curd formation. Factors that interfere with syneresis affect the moisture content and quality of the final product. This article reviews the various reported methods for experimentally measuring syneresis and the effect on syneresis of variables including pH, temperature, salt concentration, milk composition and concentration, and effects of milk pretreatment. A recently developed method for the measurement of syneresis on a small scale has allowed the effect of varying casein composition to be studied. Syneresis is sensitive to the concentration of ß-casein and also to low levels of dephosphorylation of ß-casein. ß-Casein, therefore, seems to play an important role in syneresis and may affect micelle surface properties. Syneresis depends at the protein level on a combination of specific and nonspecific interactions, many of which also occur during curd formation.

¹ Present address: Walter and Eliza Hall Institute, Park-ville, Victoria, Australia.

This article has been cited by other articles:

				C. D. Everard, D. J. O'Callaghan, C. C. Fagan, C. P. O'Donnell, M. Castillo, and F. A. Payne Computer Vision and Color Measurement Techniques for Inline Monitoring of Cheese Curd Syneresis J Dairy Sci, July 1, 2007; 90(7): 3162 - 3170. [Abstract] [Full Text] [PDF]

				A. Zamora, V. Ferragut, P. D. Jaramillo, B. Guamis, and A. J. Trujillo Effects of Ultra-High Pressure Homogenization on the Cheese-Making Properties of Milk J Dairy Sci, January 1, 2007; 90(1): 13 - 23. [Abstract] [Full Text] [PDF]