No title
Gels formed from milk by renneting or acidification under quiescent conditions may subsequently show syneresis, that is, expel liquid (whey) because the gel (curd) contracts. Under quiescent conditions, a rennet-induced milk gel may lose two-thirds of its volume, and up to 90%, or even more, if external pressure is applied. Often, syneresis is undesired, for example, during storage of products lik
