Syneresis Lab Report

There are several methods to test syneresis. Acid curds need to be formed in a glass beaker which make it easier to transfer the curds into syneresis test installations. All curds must be transferred carefully into the device, otherwise some soft curds were easily broken and the results would be affected. In case that some of the gel were not easily removed with the sample residues on the bottom of the beaker when transforming, beakers can be pre-coated with paraffin wax on the inside. Both a barrel-shaped filter and a semicircle filter can be used in this experiment (Fig. 1: a, b), but the test results were more precise when using semicircular filters (data not shown). The reason might be the pressure that the barrel-shaped filter fold give to the curd was uneven. Compared to the centrifugation and cutting method mentioned in the
Rather, it is likely to be the result of a range of chemical interaction that are enabled by and developed on physical agitation of the curd. Renault et al. (1997) found that syneresis could be influenced by changes in the protein conformation, essentially due to hydrophobic bounding. Many authors (Pearse et al. 1985; Stoll 1966; Walstra et al. 1985) indicated that whey protein denaturation syneresis rate can influence syneresis rate. Denatured whey protein rate is increased with increasing heat treatment temperature. The observed differences in syneresis can be related to the differences in curds structure that were demonstrated by SEM (Fig. 3). Syneresis rate and the kinetic rate constant k of curds were higher for the gels having larger pores, which can be inferred by the syneresis changes (Table 2 ) and microstructure changes (Fig. 3B) of rennet curds made from different pH and temperature. Similar results had been reported by Pierre-Anton et al. (2003). The results also showed that lower pH acid curds had larger pores and denser