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A microassay for the syneresis of cheese curd

Published online by Cambridge University Press:  01 June 2009

Martin J. Pearse ,
Antony G. Mackinlay ,
Robert J. Hall  and
Peter M. Linklater
Robert J. Hall
Affiliation:
Schools of Biochemistry and Chemical Engineering, University of New South Wales, Kensington, New South Wales, Australia
Peter M. Linklater
Affiliation:
Schools of Biochemistry and Chemical Engineering, University of New South Wales, Kensington, New South Wales, Australia
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Summary

A micro scale syneresis assay, using the natural optical density of the whey released as a trace, is reported. This assay is suitable for use with raw, reconstituted skim-milk (RSM) or artificial milk. Using RSM the reproducibility and accuracy of the method compared favourably with larger scale laboratory assays. When the method was used to investigate the syneresis properties of artificial micelle milk (AMM), the rate and extent of syneresis and response to a major variable such as pH were very similar to those of RSM. This suggests that the assay used in conjunction with AMM is suitable for investigating the mechanism of syneresis at a molecular level.

Type
Original Articles
Information
Journal of Dairy Research , Volume 51 , Issue 1 , February 1984 , pp. 131 - 139
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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References

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