Click on “Download PDF” for the PDF version or on the title for the HTML version.

If you are not an ASABE member or if your employer has not arranged for access to the full-text, Click here for options.

A Novel Sensor to Monitor Colour Changes during Cheese Curd Syneresis in a Vat

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:  2007 ASAE Annual Meeting  076248.(doi:10.13031/2013.23005)
Authors:   C D Everard, D J O'Callaghan, M J Mateo, C P O'Donnell, C C Fagan, M Castillo, F A Fayne
Keywords:   Syneresis, colour, cutting mode, stirring speed

Syneresis is a critical processing step in cheese manufacture, follows the cutting of milk coagulum into cubes and is promoted by stirring. During the syneresis phase shrinkage of the casein micelle network induces whey expulsion from the curd grains. The rate and extent of syneresis plays a fundamental role in determining the moisture, mineral and lactose content and texture of drained curd and hence that of the final cheese.

(Download PDF)    (Export to EndNotes)