I am formulating cold pack and reformed cheeses that seem to be working well with one exception.
When I add dried cranberries to either formulation I’m having a problem with syneresis. I haven’t had this issue with any other inclusions.
Any ideas what may be causing this?
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Cranberries contain proteolytic enzymes on their skin’s so it cause the break down of cheese proteins.If you heat treat the cranberries( through microwave oven for example ) before using to deactivate the proteinaese hopefully will solve that problem.
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I will try that. Thank you Roy.
I thought it might be a pectin issue.
How about other fruits rich in pectin, have you tried it on your concoction…?Some types pectin will bind calcium ions from milk proteins weakening the protein integrity, so it’s a possible alternative cause of syneresis…But it should be confirmed with other fruits if they exhibit the same phenomenon.
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This is a client driven project and they want dried cranberries. I’ll heat treat the cranberries first to see if that fixes things and if not I’ll compare results with other fruit.