Mathematical modelling of syneresis of cheese curd Original Research Article

A mathematical model for syneresis of cheese curd in one dimension is presented based on the theory of mechanics of porous media. The simple mathematics leave room for surprising physical considerations and several interesting observations are made. Model parameters are estimated and validated using one-dimensional experiments. The agreement between experiment and simulation is reasonable given the speculative nature of the constitutive equations. The model also reproduces the qualitative aspects as observed by MRI experiments.