MECHANISMS OF SYNERESIS IN RENNET CURD WITHOUT MECHANICAL TREATMENT

An original method for syneresis evaluation was developed, based on im age analysis which enabled direct monitoring of curd shrinkage. Image analysis was employed in combination with the customary tracer method to follow the effects of cutting on curd syneresis. The two methods we re then utilized to study curd syneresis in the presence of ethanol, a solvent less polar than water. Curd syneresis was reduced in the pres ence of diluted ethanol which led to the hypothesis that the mechanism which causes rennet curd to synerese probably relates to changes in p rotein conformation essentially due to hydrophobic bonding.