Characterization of the syneresis and the firmness of the milk gel using an ultrasonic technique

Abstract

A non-invasive ultrasonic method was used to control the change in physical properties of milk gel and the syneresis, which is an essential step in the manufacture of cheese. The velocity and the attenuation were recorded for ten hours. They provide a good indicator of syneresis occurring. The firmness of the milk gel increases with the variation in velocity (ΔV). The effects of the temperature, calcium chloride and rennet concentration on the syneresis were studied.