Mathematical modelling of syneresis of cheese curd (Q1826566)

The authors deal with a one-dimensional syneresis problem and develops basic mathematical model. The model is simple, yet it identities accurately the physical properties that come into play and that are needed in a three-dimensional model. Moreover the authors describe an experimental realization of this model. It is used to estimate the material properties, and to validate the model. The experiments show that the basic model requires some adaptation and a physical explanation for this is provided.