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A METHOD FOR THE EVALUATION OF CURD SYNERESIS
1994A method for evaluating curd syneresis, based on continuous recording of the amount of whey released, is proposed in this study. Percent coefficient of variation of whey released 20 min after cutting was 5.3 in 5 replicates. The assessment of whey released after 20 min, carried out on different days on 12 samples of bulk raw milk, showed a percent ...
C. POMPEI, E. CASIRAGHI, M. LUCISANO
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A comprehensive review on yogurt syneresis: effect of processing conditions and added additives
Journal of Food Science and Technology, 2022Masoumeh Arab +2 more
exaly
Influence of elasticity on the syneresis properties of κ-carrageenan gels
Carbohydrate Polymers, 2015Komla Ako
exaly
Experimental research of syneresis mechanism of HPAM/Cr gel
Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2015Lifeng Chen, Gui-Cai Zhang
exaly
Studies on Syneresis and Imbibition in Reversible Hydrocolloid
Journal of Dental Research, 1957M L, SWARTZ +3 more
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