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Syneresis, in chemistry, is the extraction of a liquid from a gel, as when lymph drains from a contracting clot of blood. Another example of syneresis is the collection of whey on the surface of yogurt.
In the processing of dairy milk, syneresis is the formation of the curd due to the sudden removal of the hydrophilic macropeptides, which causes an imbalance in intermolecular forces. Bonds between hydrophobic sites start to develop and are enforced by calcium bonds which form as the water molecules in the micelles start to leave the structure. This process is usually referred to as the phase of coagulation and syneresis. The splitting of the bond between residues 105 and 106 in the κ-casein molecule is often called the primary phase of the rennet action, while the phase of coagulation and syneresis is referred to as the secondary phase.
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