The syneresis of rennet curd
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, particula
