Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

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Bonczar G. , Grega T. , Domagała J. , Walczycka M. , Reguła A. 2003. THE INFLUENCE OF DIFFERENT FACTORS ON SYNERESIS OF RENNET CURD OBTAINED FROM EWE’S MILK, EJPAU 6(2), #05.
Available Online: http://www.ejpau.media.pl/volume6/issue2/food/abs-05.html

ABSTRACT

Different factors affecting syneresis of rennet curd, made from ewe’s milk, were examined. The experimental factors were: pasteurisation, temperature and pH of milk, curd firmness, curd temperature and rate of curd temperature rise, time (after renneting). Also the effect of above mentioned factors on dry matter content, yield and texture of fresh cheeses was established. It was concluded that syneresis of pasteurised milk curd was lower in comparison to syneresis of raw milk curd. Temperature and milk pH, curd temperature and rate of curd temperature rise, time of measurement influenced significantly syneresis from rennet curd. The pasteurisation and pH of milk influenced the yield, texture and dry matter content of fresh cheeses.

Key words: syneresis, rennet curd, ewe´s milk

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