WHEY SYNERESIS OF MILK ENRICHED WITH DIFFERENT RETENTATE POWDERS

Coagulation properties, whey syneresis, and whey compositions of milk enriched to 5 and 7% of proteins with low mineral retentate powder and with standard retentate powder were compared with those determined fo r unenriched milk with, and without calcium chloride. The use of diffe rent rennet concentrations to coagulate milk was also studied. The add ition of CaCl2 to milk, and the use of retentate powder with different mineral content to enrich milk, modified coagulation properties, whey syneresis, whey compositions, and the detention index of different co mponents of milk. Coagulation properties of different unenriched and e nriched milks could be standardized by using different rennet concentr ations. However, rennet concentration did not affect whey syneresis, n or whey composition probably because the curds were cut at equal rigid ity modulus. The syneresis decreased, whereas the concentration of dif ferent components of milk increased in wheys as the protein concentrat ion in milk increased. The use low mineral retentate powder to enrich milk did not affect the syneresis, but reduced the retention indexes o f fat, ash, soluble nitrogen, and non-protein nitrogen.