Processing variables that influence syneresis include the
size of the curd particles. The smaller the pieces, the greater the greater the surface area for whey expulsion hence the greater the syneresis. Indeed, curd for high moisture cheeses not cut but scooped into mould.
Acidification also has a major influence on syneresis. The lower the pH, the greater is syneresis.
Other processing variables that influence syneresis will be discussed in future posts.