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Syneresis of Rennet-Induced Milk Gels As Influenced by Cheesemaking Parameters

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Syneresis of Rennet-Induced Milk Gels As Influenced by Cheesemaking Parameters Syneresis of rennet-induced milk gels as influenced by cheesemaking parameters CENTRALE LANDBOUWCATALOGUS 0000 0298 5626 Promotor: dr. ir. P. Walstra, hoogleraar in de Zuivelkunde H. J. C. M. van den Bijgaart Syneresis of rennet-induced milk gels as influenced by cheesemaking parameters Proefschrift ter verkrijging van de graad van doctor in de landbouwwetenschappen, op gezag van de rector magnificus, dr. H. C. van de Plas, in het openbaar te verdedigen op woensdag 21 september 1988 des namiddags te vier uur in de aula van de Landbouwuniversiteit te Wageningen BIBLIOTHEEK LANDBOUWUNIVERSITEIT: WAGENINGEN ISW i'i^.L/i iy ABSTRACT Van den Bijgaart,H.J.CM . (1988). "Syneresis of rennet-induced milk gels as influenced by cheesemaking parameters". Ph.D. Thesis, Laboratory of Dairying and Food Physics, Department of Food Science, Wageningen Agricultural University (141 pp, Englishan dDutc h summaries). key-words: syneresis, rennet-induced milk gels, endogenous syneresis pressure, permeability, mechanical pressure, cheese- makingparameters . The syneresis behaviour of rennet-induced skimmilk gels was studied at closely controlled conditions. The origin of the endogenous syneresis pressure and changes therein and in the permeability of the gel during syneresis are discussed. The latter appears to be of predominant importance for the one- dimensional shrinkage rate under quiescent conditions. The influence of cheesemaking parameters such as milk pretreatment, rennet concentration, acidification procedure and pH, addition of CaCl2, additiono f NaCl, and temperature on the permeability and the initial endogenous syneresis pressure were separately determined. The syneresis behaviour is clearly related to the size and the reactivity of the aggregated paracasein micelles and to the changes in the microstructure and the rheological propertiesdurin ggelation . A method for the accurate determination of the important effect of mechanical pressure is outlined, indicating a square root proportionality of the shrinkage with time after load appli­ cation forth eone-dimensiona l case.Base d onexistin g theories for the compression of porous media, the results obtained were related to some structural characteristics of the protein matrix. Available informationwa suse d toconside r someaspect s relevant to practical cheesemaking. Attention was paid to hydrodynamic effects during cutting and stirring, shrinkage of spherical particles,syneresi swit hchangin gp Ha swel la st osyneresi so f gelsfro mpreconcentrate d milk. (JNo$Zo\, \13\ STELLINGEN De synerese van met leb gevormde melkgelen wordt mede bepaald door de reologische eigenschappen van het caseïne- netwerk. Dit proefschrift. 2. Dedoorstroombaarhei d vanme tle bgevormd emelkgele n tijdens synererenword t onderschat indien daartoe de resultaten van experimenten met gelen uit voorgeconcentreerde melk worden gehanteerd. Dit proefschrift. Gelet op de experimenteleomstandighede n bij deproeve n van Marshall moet de door hem gevonden snellere synerese indien het gel werd gesneden op een later tijdstip na stremsel- toevoeging, worden toegeschreven aan betere mogelijkheden voor uitstroming van vloeistof dan aan een hogere endogene syneresedruk. Marshall. R.J. (1982). J. Dairy Res. 49. 329-336. 4. Bij onderzoek naar de effecten van een temperatuur­ verandering op de fysisch-chemische eigenschappen van caseïnemicellen dient rekening gehouden te worden met een vertraagdeaanpassin gva nd e zwellingsstoestand. 5. Melk bevat nog niet-geïdentificeerde componenten die een stimulerende invloed hebben op de vlokaktiviteit van verdund kalfsstremsel en die bovendien de inaktivering bij invriezentegengaan . 6. De geringe specificiteit van de door Castaneda et al. beschreven methode voor het aantonen van droge stof uit kaaswei in melkpoeder, door middel van bepaling van een vriespunt,beperk td ebruikbaarhei dervan . Castaneda, R.. Fernandez, G.. Caló. M. & Pasqualini, A. (1987). Neth. Milk Dairy J. 41. 69-79. 7. De intensiteit van de zure-smaakgewaarwording van oplos­ singen van verschillende voedingszuren correleert beter met demolaritei tda nme td egewichtsconcentratie . 8. In beschouwingen over de rentabiliteit van het eventuele gebruik van boviene somatotropins in de melkveehouderij krijgend emogelijk econsequentie svoo rd eafze tva nmel k en zuivelprodukten teweini gaandacht . De uitvaardiging van normen voor "warmtebehandelde" melk, zoals vastgelegd in EG richtlijn 85/397, dient geen enkel wezenlijk doel; een verantwoorde toepassing is bovendien nietgoe dmogelij kzolan gd ebijbehorend e onderzoeksmethoden nietzij nvastgesteld . 10.He t gebruik van een beeldscherm betekent lang niet altijd eenverruimin gva nhe tblikveld . H.J.C.M,va nde nBijgaar t Syneresiso frennet-induce d milkgel s asinfluence db ycheesemakin gparameters . Wageningen,2 1septembe r1988 . WOORDVOORA F Bij het beginva n dit proefschrift hoortee nwoor d vandan k aan al diegenen, die in belangrijke mate hebben bijgedragen aan de totstandkomingervan . Jeanne, ondanks dewa t lijdzamewe g diepartner s van promovendi noueenmaa lbeschore n lijktt ezijn ,he bj edoo rj evoortdurend e aanmoediging en begrip wezenlijk aan de voltooiing van dit proefschriftbijgedragen . Het Kaascontrolestation 'Friesland' te Leeuwarden heeft via de Stichting J. Mesdagfonds de uitvoering van het beschreven onderzoek financieelmogelij kgemaakt . Beste Pieter,hooggeleerd e promotor, ikwi l jebedanke nvoo r de gelegenheid die je me hebt geboden om dit onderzoek te ver­ richten. Jouw kennis en aanpak hebben de afgelopen periode tot eenzee rleerzam evoo rm egemaakt . Mijndan kgaa tverde rui tnaa rTo mGeurt svoo rzij nvoortdurend e beschikbaarheid als praatpaal,voo r het aandragen vand e kennis vanuit het kaasmaken en voor het wijzen op de kleine maar vaak zeerwezenlijk e zakenbi jhe tuitvoere nva nexperimenten . Ton van Vliet en Nel Zoon hebben via hun uitleg en discussie voormi jee nwe ggebaan d inhe twou dva nreologisch easpecten . Annemarie Spaargaren heeft een bijdrage geleverd in het kader van haar doktoraalstudie. Aliza de Groot wil ik bedanken voor hetverrichte nva nenkel eaanvullend emetingen . De uitwerking van een aantal computermatige berekeningen is geschied met aanzienlijke hulp van dr. R. Koopmans (vakgroep Cultuurtechniek), Prof. J. Schenk (emiritus-hoogleraar van de vakgroep Technische Natuurkunde) en Harrie Kamphuis (KSEPL te Rijswijk). Demedewerker sva nd esecti eZuive le nLevensmiddelennatuurkund e hebben op uiteenlopende wijze bijgedragen, van de directe technische ondersteuning tot en met de benodigde afleiding via allegedachtenwisselinge n overniet-zuivelonderwerpen . De heer C. Rijpma van de tekenkamer in het Biotechnion en de medewerkers van de fotolokatie De Dreyen hebben op bijzonder vlottee nnauwgezett ewijz ehe tteken -e nfotower kverzorgd . Voor de afwerking van dit proefschrift mocht ik een bijdrage ontvangenui the tLEB-fonds . Mijn huidige werkgever, de Coöperatieve Vereniging voor Melk- onderzoek "Zuid-Nederland" teVeldhoven ,be ni kerkentelij k voor degelegenhei d diemi jwer dgebode no md everslagleggin gva ndi t onderzoek aft eronden . CONTENTS Page 1INTRODUCTIO N 1.1Genera l 1 1.2Rennet-induce dcoagulatio no fmil k 1 1.3Syneresi so frennet-induce dmil kgel s 5 1.4Outlin eo fthi sstud y 6 2MATERIAL SAN DMETHOD S 2.1Material s 7 2.1.1Reconstitute dskimmil k 7 2.1.2Concentrate dmil k 8 2.1.3Ra wmil k 8 2.1.4Renne t 9 2.1.5Whe y 9 2.1.6Aprotini n 9 2.1.7Chemical s 10 2.2Method s 10 2.2.1Clottin gtim e 10 2.2.2Shrinkag erat eo fcur dslab s 10 2.2.2.1Microscop emetho dwithou tmechanica l pressure 10 2.2.2.2Microscop emetho dwit hmechanica l pressure 12 2.2.3Long-ter mresidua lheigh to fcur dslab s 12 2.2.3.1Residua lheigh twithou tmechanica l pressure 12 2.2.3.2Residua lheigh twit hmechanica lpressur e1 3 2.2.4Permeabilit ymeasurement s 13 2.2.4.1Genera l 13 2.2.4.2Permeabilit yo fnon-synerese dgel s 14 2.2.4.3Permeabilit yo fsynerese dgel s 15 2.2.5Viscosit yo fth ewhe y 15 2.2.6Ge lelectrophoresi s 15 2.2.7p H 16 2.2.8Calciu mio nactivit y 16 3 ONE-DIMENSIONAL SYNERESIS:SOM ECONSIDERATION S 3.1 Introduction 17 3.2 Syneresispressur e 19 3.2.1 Syneresispressur e ina non-synerese d gel 19 3.2.1.1Endogenou ssyneresi spressur e 19 3.2.1.2Influenc eo ftim eafte rrenne tadditio n 22 3.2.1.3Influenc eo fmil kpreconcentratio n 24 3.2.1.4Gravitation-induce d syneresispressur e 25 3.2.2 Syneresispressur e ina syneresin gge l 26 3.2.2.1Endogenou ssyneresi spressur e 26 3.2.2.2Gravitation-induce d syneresispressur e 28 3.3 Permeability 29 3.3.1 Permeabilityo fgel sfro mpreconcentrate d milk 29 3.3.2 Permeability ofsynerese d gels 30 3.4 Endpoin to fsyneresi s 35 3.5 Resultso fmode lcalculation s 37 3.5.1 Theeffec to fvariou stria l functions forth e endogenoussyneresi spressur e 37 3.5.2 Theeffec to fdifferen t relations forth echang e of thepermeabilit ycoefficien t 39 3.6 Calculationo fth einitia lendogenou s syneresis pressure fromexperimenta l results 39 3.7 Conclusions 44 4 EFFECTO FVARIATIO N INCONDITION SDURIN GRENNETIN GAN D COAGULATIONO N SYNERESIS 4.1 Introduction 46 4.2 Resultsan ddiscussio n 48 4.2.1 Treatmento freconstitute d milk 48 4.2.2 Rennetconcentratio n 52 4.2.3 Acidification 55 4.2.3.1Effec to fth eacidificatio nprocedur e 56 4.2.3.2p H 59 4.2.4 CaCl2 65 4.2.4.1Tim eo fCaCl 2 addition 66 4.2.4.2Amoun to fCaCl 2 added 68 4.2.5 NaCl 68 4.2.6 Temperature 71 4.2.7 Fat 75 4.3 Conclusions 76 5 INFLUENCEO FMECHANICA L PRESSUREO NSYNERESI S 79 5.1 Introduction 79 5.2 Somegenera l remarkso nth eexperimenta l results 80 5.2.1 Courseo fth eshrinkag
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