A method for the inline measurement of milk gel firmness using an optical sensor

O. Arango, M. Castillo

Research output: Contribution to journalArticleResearchpeer-review

3 Citations (Scopus)

Abstract

© 2018 American Dairy Science Association At present, selection of cutting time during cheesemaking is made based on subjective methods, which has effects on product homogeneity and has prevented complete automation of cheesemaking. In this work, a new method for inline monitoring of curd firmness is presented. The method consisted of developing a model that correlates the backscatter ratio of near infrared light during milk coagulation with the rheological storage modulus. The model was developed through a factorial design with 2 factors: protein concentration (3.4 and 5.1%) and coagulation temperature (30 and 40°C). Each treatment was replicated 3 times; the model was calibrated with the first replicate and validated using the remaining 2 replicates. The coagulation process was simultaneously monitored using an optical sensor and small-amplitude oscillatory rheology. The model was calibrated and successfully validated at the different protein concentrations and coagulation temperatures studied, predicting the evolution of storage modulus during milk coagulation with coefficient of determination values >0.998 and standard error of prediction values <3.4 Pa. The results demonstrated that the proposed method allows inline monitoring of curd firming in cheesemaking and cutting the curd at a proper firmness to each type of cheese.
Original languageEnglish
Pages (from-to)3910-3917
JournalJournal of Dairy Science
Volume101
Issue number5
DOIs
Publication statusPublished - 1 May 2018

Keywords

  • cheese making
  • cutting time
  • gel firmness
  • milk coagulation

Fingerprint Dive into the research topics of 'A method for the inline measurement of milk gel firmness using an optical sensor'. Together they form a unique fingerprint.

  • Cite this