Usefulness of a large field of view sensor for physicochemical, textural, and yield predictions under industrial goat cheese (Murcia al Vino) manufacturing conditions

S. Rovira, V. García, E. Ferrandini, J. Carrión, M. Castillo, M. B. López

Research output: Contribution to journalArticleResearchpeer-review

3 Citations (Scopus)

Abstract

The applicability of a light backscatter sensor with a large field of view was tested for on-line monitoring of coagulation and syneresis in a goat cheese (Murcia al Vino) manufactured under industrial conditions. Cheesemaking was carried out concurrently in a 12-L pilot vat and a 10,000-L industrial vat following the normal cheesemaking protocol. Cheese moisture, whey fat content, hardness, springiness, and adhesiveness were measured during syneresis. The results obtained show that cutting time is best predicted by considering the coagulation ratio at the inflection point and the percentage increase in the ratio during coagulation, with no need for the first derivative. The large field of view reflectance ratio provided good results for the prediction of moisture content, yield, hardness, springiness, and adhesiveness of the final cheese. © 2012 American Dairy Science Association.
Original languageEnglish
Pages (from-to)6320-6331
JournalJournal of Dairy Science
Volume95
Issue number11
DOIs
Publication statusPublished - 1 Nov 2012

Keywords

  • Cutting time
  • Moisture
  • Sensor
  • Yield

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