The Experts below are selected from a list of 285 Experts worldwide ranked by ideXlab platform
Petr Dejmek - One of the best experts on this subject based on the ideXlab platform.
-
Chapter 6 – The Syneresis of Rennet-Coagulated Curd
Cheese, 2017Co-Authors: Colette C Fagan, Donal J. O'callaghan, M.j. Mateo, Petr DejmekAbstract:Gels formed from milk by renneting or acidification under quiescent conditions may subsequently show Syneresis, that is, expel liquid (whey), because the gel (curd) contracts. Under quiescent conditions, a rennet-induced milk gel may lose two-thirds of its volume, and up to 90%, or even more, if external pressure is applied. Often, Syneresis is undesired, for example, during storage of products like yogurt, sour cream, cream cheese, or quark; hence, it is useful to know under what conditions Syneresis can be (largely) prevented. In making cheese from renneted or acidified milk, Syneresis is an essential step. Consequently, it is useful to understand and quantitatively describe Syneresis as a function of milk properties and process conditions, particularly when new methods or process steps are introduced in cheesemaking.
-
chapter 6 the Syneresis of rennet coagulated curd
Cheese (Fourth edition)#R##N#Chemistry Physics and Microbiology, 2017Co-Authors: Colette C Fagan, M.j. Mateo, D J Ocallaghan, Petr DejmekAbstract:Gels formed from milk by renneting or acidification under quiescent conditions may subsequently show Syneresis, that is, expel liquid (whey), because the gel (curd) contracts. Under quiescent conditions, a rennet-induced milk gel may lose two-thirds of its volume, and up to 90%, or even more, if external pressure is applied. Often, Syneresis is undesired, for example, during storage of products like yogurt, sour cream, cream cheese, or quark; hence, it is useful to know under what conditions Syneresis can be (largely) prevented. In making cheese from renneted or acidified milk, Syneresis is an essential step. Consequently, it is useful to understand and quantitatively describe Syneresis as a function of milk properties and process conditions, particularly when new methods or process steps are introduced in cheesemaking.
-
the Syneresis of rennet coagulated curd
Cheese: Chemistry Physics and Microbiology, 2004Co-Authors: Petr Dejmek, Pieter WalstraAbstract:Abstract Gels formed from milk by renneting or acidification under quiescent conditions may subsequently show Syneresis, that is, expel liquid (whey), because the gel (curd) contracts. Under quiescent conditions, a rennet-induced milk gel may lose two-thirds of its volume, and up to 90%, or even more, if external pressure is applied. Often, Syneresis is undesired, for example, during storage of products like yogurt, sour cream, cream cheese, or quark; hence, it is useful to know under what conditions Syneresis can be (largely) prevented. In making cheese from renneted or acidified milk, Syneresis is an essential step. Consequently, it is useful to understand and quantitatively describe Syneresis as a function of milk properties and process conditions, particularly when new methods or process steps are introduced in cheesemaking.
-
The Syneresis of Rennet-Coagulated Curd
Cheese: Chemistry Physics and Microbiology, 2004Co-Authors: Petr Dejmek, Pieter WalstraAbstract:This chapter discusses Syneresis of rennet-coagulated curd. In making cheese from renneted or acidified milk, Syneresis is an essential step. Consequently, it is useful to understand and quantitatively describe Syneresis as a function of milk properties and process conditions, this concerns several aspects: (1) Regulation of the water content of the cheese implies controlling Syneresis. (2) The rate of Syneresis affects the method of processing, and thereby the equipment and time needed, and the losses of fat and protein in the whey. (3) Rate of Syneresis in relation to other changes affects cheese composition and properties. (4) The way in which Syneresis of curd grains proceeds may affect the propensity of the grains to fuse into a continuous mass during shaping and/or pressing. (5) Differences in Syneresis throughout a mass of curd cause differences in the composition of the cheese between loaves of one batch and between sites in one loaf. After a cheese loaf has been formed, it may still show Syneresis and hence loss of moisture. Various mechanisms have been held responsible for Syneresis: (1) A decrease in solvation or water binding of the material making up the gel. For a particulate gel, this way of explaining Syneresis does not appear suitable and there is no indication that an ongoing change in solvation is involved. (2) Shrinkage of the building blocks of the gel—that is, the para-casein micelles in our case. This may happen when the pH is lowered or the temperature increased, but Syneresis also occurs under constant conditions. (3) Rearrangement of the network of para-casein micelles. This is the main cause of Syneresis.
-
The Syneresis of rennet curd
2004Co-Authors: Petr Dejmek, P. WalstraAbstract:A review. Gels formed from milk by renneting or acidification under quiescent conditions may subsequently show Syneresis, i.e., expel liq. (whey), because the gel (curd) contracts. In making cheese from renneted or acidified milk, Syneresis is an essential step. Consequently, it is useful to understand and quant. describe Syneresis as a function of milk properties and process conditions, particularly when new methods or process steps are introduced in cheesemaking.
Rosiane Lopes Da Cunha - One of the best experts on this subject based on the ideXlab platform.
-
Utilization of Plant Dietary Fibers to Reinforce Low-Calorie Dairy Dessert Structure
Food and Bioprocess Technology, 2017Co-Authors: Marina Dello Staffolo, Ana Carla Kawazoe Sato, Rosiane Lopes Da CunhaAbstract:Effect of plant fibers, carrageenan, and starch concentration on mechanical properties and Syneresis measurements of low-calorie dairy desserts was studied simultaneously using the response surface methodology. Apple, bamboo, inulin, wheat, and psyllium fibers were tested individually, through five distinct experimental designs. Results were compared to a regular dairy dessert, formulated with sugar and whole milk, and a low-calorie formulation with no added fiber. Diet dessert with no added fiber presented higher Syneresis and impaired mechanical properties as compared to regular formulation. Results showed that carrageenan, starch, and fibers played distinct roles in compensating the reduction observed on the Syneresis test and mechanical properties of low-calorie desserts. While carrageenan and starch showed higher influence on reducing gel Syneresis, fiber addition decreased the negative effect on mechanical properties resulting from the fat/sugar removal of the diet formulation.
-
The effect of sucrose on unfrozen water and Syneresis of acidified sodium caseinate–xanthan gels
International Journal of Biological Macromolecules, 2005Co-Authors: A L M Braga, Rosiane Lopes Da CunhaAbstract:Abstract The influence of the ingredients of acidified Na caseinate–xanthan–sucrose gels on thermophysical properties and Syneresis of the gels was studied. Sucrose concentration affected all of the gel equilibrium properties and the rate of Syneresis. The positive effect of sucrose on Syneresis and unfrozen water (UFW) values was attributed to different effects. The amount of UFW was governed mainly by the colligative properties of sucrose whereas the equilibrium Syneresis behaviour was associated with the changes in network dynamics caused by the kosmotropic properties of sucrose. The latter could enhance xanthan–sucrose association or favour xanthan–protein interactions.
Fred A. Payne - One of the best experts on this subject based on the ideXlab platform.
-
Preliminary evaluation of endogenous milk fluorophores as tracer molecules for curd Syneresis.
Journal of dairy science, 2011Co-Authors: Colette C Fagan, Donal J. O'callaghan, Fred A. Payne, Colm P. O'donnell, T.g. Ferreira, Manuel CastilloAbstract:Abstract A front-face fluorescence spectroscopy probe was installed in the wall of a laboratory-scale cheese vat. Excitation and emission filters were chosen for the selective detection of vitamin A, tryptophan, and riboflavin fluorescence. The evolution of the fluorescence of each fluorophore during milk coagulation and Syneresis was monitored to determine if they had the potential to act as intrinsic tracers of Syneresis and also coagulation. The fluorescence profiles for 2 of the fluorophores during coagulation could be divided into 3 sections relating to enzymatic hydrolysis of κ-casein, aggregation of casein micelles, and crosslinking. A parameter relating to coagulation kinetics was derived from the tryptophan and riboflavin profiles but this was not possible for the vitamin A response. The study also indicated that tryptophan and riboflavin may act as tracer molecules for Syneresis, but this was not shown for vitamin A. The evolution of tryptophan and riboflavin fluorescence during Syneresis followed a first-order reaction and had strong relationships with curd moisture and whey total solids content (r=0.86–0.96). Simple 1- and 2-parameter models were developed to predict curd moisture content, curd yield, and whey total solids using parameters derived from the sensor profiles (standard error of prediction=0.0005–0.394%; R 2 =0.963–0.999). The results of this study highlight the potential of tryptophan and riboflavin to act as intrinsic tracer molecules for noninvasive inline monitoring of milk coagulation and curd Syneresis. Further work is required to validate these findings under a wider range of processing conditions.
-
The use of colour parameters derived from an online fibre-optic sensor to monitor curd Syneresis during cheese making.
Journal of Food Engineering, 2009Co-Authors: Colm D. Everard, Donal J. O'callaghan, Fred A. Payne, Manuel Castillo, M.j. Mateo, Colm P. O'donnellAbstract:Abstract Syneresis follows the cutting of milk coagulum into cubes and is promoted by stirring. Important cheese properties such as moisture, mineral and lactose content and texture are affected by rate and extent of Syneresis. The objective of this study was to monitor Syneresis indices and whey composition over the course of Syneresis using colour parameters derived from a fibre-optic sensor, with a view to achieving higher levels of process control and thus improved cheese quality. A full factorial design consisting of three levels of milk fat content, three levels of gel cutting firmness and three replicates was used in this study to give a wide range of Syneresis conditions. It was found that the technology can be used to predict curd moisture ( R 2 = 0.91, P R 2 = 0.89, P
-
Computer vision and color measurement techniques for inline monitoring of cheese curd Syneresis.
Journal of dairy science, 2007Co-Authors: Colm D. Everard, Donal J. O'callaghan, Colette C Fagan, Manuel Castillo, Colm P. O'donnell, Fred A. PayneAbstract:Optical characteristics of stirred curd were simultaneously monitored during Syneresis in a 10-L cheese vat using computer vision and colorimetric measurements. Curd Syneresis kinetic conditions were varied using 2 levels of milk pH (6.0 and 6.5) and 2 agitation speeds (12.1 and 27.2 rpm). Measured optical parameters were compared with gravimetric measurements of Syneresis, taken simultaneously. The results showed that computer vision and colorimeter measurements have potential for monitoring Syneresis. The 2 different phases, curd and whey, were distinguished by means of color differences. As Syneresis progressed, the backscattered light became increasingly yellow in hue for circa 20 min for the higher stirring speed and circa 30 min for the lower stirring speed. Syneresis-related gravimetric measurements of importance to cheese making (e.g., curd moisture content, total solids in whey, and yield of whey) correlated significantly with computer vision and colorimetric measurements.
A L M Braga - One of the best experts on this subject based on the ideXlab platform.
-
The effect of sucrose on unfrozen water and Syneresis of acidified sodium caseinate–xanthan gels
International Journal of Biological Macromolecules, 2005Co-Authors: A L M Braga, Rosiane Lopes Da CunhaAbstract:Abstract The influence of the ingredients of acidified Na caseinate–xanthan–sucrose gels on thermophysical properties and Syneresis of the gels was studied. Sucrose concentration affected all of the gel equilibrium properties and the rate of Syneresis. The positive effect of sucrose on Syneresis and unfrozen water (UFW) values was attributed to different effects. The amount of UFW was governed mainly by the colligative properties of sucrose whereas the equilibrium Syneresis behaviour was associated with the changes in network dynamics caused by the kosmotropic properties of sucrose. The latter could enhance xanthan–sucrose association or favour xanthan–protein interactions.
-
The effect of sucrose on unfrozen water and Syneresis of acidified sodium caseinate-xanthan gels.
International journal of biological macromolecules, 2005Co-Authors: A L M Braga, R L CunhaAbstract:The influence of the ingredients of acidified Na caseinate-xanthan-sucrose gels on thermophysical properties and Syneresis of the gels was studied. Sucrose concentration affected all of the gel equilibrium properties and the rate of Syneresis. The positive effect of sucrose on Syneresis and unfrozen water (UFW) values was attributed to different effects. The amount of UFW was governed mainly by the colligative properties of sucrose whereas the equilibrium Syneresis behaviour was associated with the changes in network dynamics caused by the kosmotropic properties of sucrose. The latter could enhance xanthan-sucrose association or favour xanthan-protein interactions.
Sylvie L. Turgeon - One of the best experts on this subject based on the ideXlab platform.
-
Characterization of Syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses
Food Hydrocolloids, 2020Co-Authors: Audrey Gilbert, Laurie-eve Rioux, Daniel St-gelais, Sylvie L. TurgeonAbstract:Abstract Water retention is an important quality attribute for yogurt. Classically, stirred yogurt water retention is investigated using induced Syneresis measurement (centrifugation), which does not characterize spontaneous Syneresis. Low-frequency nuclear magnetic resonance (1H-LF-NMR) is a non-destructive technique to detect spontaneous Syneresis. Experimental yogurt from pasteurized skim milk, and commercial stirred yogurts were analyzed with 1H-LF-NMR. After Laplace's transformation of the signal, hydrogen atoms pools were differentiated according to their mobility. Each hydrogen pool stood for a type of water mobility in the matrices characterized by a relaxation time (T2(i)), and a signal intensity (I2(i)). Yogurt water retention was assessed by induced Syneresis and their structure was characterized using microscopy. Low frequency 1H-NMR detected four different water mobility groups in the matrices. Among these, there was a signal from bulk water, and another attributed to the separated serum (spontaneous Syneresis). In experimental yogurts, spontaneous Syneresis was visible, resulting in induced Syneresis higher than 50%. Moreover, induced Syneresis and spontaneous Syneresis detected by 1H-LF-NMR were similar. In commercial yogurts, bulk water mobility reduced with increasing protein content and protein network density. Induced Syneresis and bulk-water mobility correlated only in yogurts without gelatin. In the presence of gelatin, the network was more open, probably favoring bulk water mobility. This study shows that 1H-LF-NMR associated with microscopy image analysis efficiently assesses and describes yogurts water retention and spontaneous Syneresis.
-
Relationship between smoothing temperature, storage time, Syneresis and rheological properties of stirred yogurt
International Dairy Journal, 2020Co-Authors: Valérie Guénard-lampron, Daniel St-gelais, Sébastien Villeneuve, Sylvie L. TurgeonAbstract:Abstract Six different smoothing temperatures were compared for nonfat yogurt and the changes in Syneresis and rheological properties observed for up to 22 days. Multiple linear regressions were used to describe the Syneresis, firmness, flow time, viscosity, and flow resistance and the relationship between these properties, the smoothing temperature and the storage time. During storage, viscosity, firmness, and flow time increased; Syneresis and flow resistance remained stable. Syneresis increased significantly (P ≤ 0.05) with smoothing temperature (10–35 °C). Other properties increased slightly (P > 0.05), and properties started to decrease above 30 °C. Syneresis, viscosity, and flow resistance were more sensitive to smoothing temperature; firmness and flow time were more sensitive to storage time. Lower smoothing temperature (10 °C) should be used to minimize Syneresis while smoothing temperature ranging from 25 to 30 °C is better to improve rheological properties. Storage time must be considered to optimize these properties.
