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Article: Syneresis in rennet gels.
- Article from:
- Emerging Food R&D Report
- Article date:
- September 1, 1998
CopyrightCOPYRIGHT 1998 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Researchers at the Royal Veterinary and Agricultural University (Department of Dairy and Food Science, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark) have been working on a number of projects in dairy science. They are developing a new technique for measuring syneresis in rennet gels.
They simulate the cutting of the gel during cheesemaking by wetting the gel surface, which avoids any mechanical handling of the gel. The amounts of water inside and outside of the gel respectively are measured by nuclear magnetic resonance (NMR). This is a simple measurement procedure that doesn't require separating the two phases. This research effort is still ongoing.
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