Influence of selected factors on induced syneresis

Department of Food Technology and Biochemistry,Faculty of Agriculture, Belgrade-Zemun (1,2,3)


Syneresis is the process of whey separation induced by gel contraction resulting in rearranging or restructuring of casein matrix formed during enzymatic coagulation. Numerous factors can influence the process of syneresis. The influences of pH, calcium concentration, temperature of coagulation of milk and applied heat treatment on the syneresis induced by different intensity of centrifugal force have been investigated. Coagulated samples were centrifuged at 1000, 2000 and 3000 rpm for 5 min, respectively.

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Influence of various coagulation factors on chemical composition of sera gained by centrifugation from casein gel

Department of Food Technology and Biochemistry, Faculty of Agriculture, Belgrade-Zemun (1,2,3)


Technological operations applied during curd processing influence syneresis and total solids content of cheese. Syneresis is not a simple physical process representing whey segregation due to curd contractions. Numerous factors can influence the process of syneresis. The aim of this work was to investigate the influence of various parameters (pH, quantity of CaCl2 added, temperature of coagulation and heat treatment) on induced syneresis.

(224.31 KB)
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