On-line prediction of cheese making using backscatter of near infrared indices light

Fagan, C. C. ORCID: https://orcid.org/0000-0002-2101-8694, O'Callaghan, D. J., Payne, F. A., Castillo, M. and O'Donnell, C. P. (2008) On-line prediction of cheese making using backscatter of near infrared indices light. International Dairy Journal, 18 (2). pp. 120-128. ISSN 0958-6946 doi: 10.1016/j.idairyj.2007.09.007

Abstract/Summary

The potential of a fibre optic sensor, detecting light backscatter in a cheese vat during coagulation and syneresis, to predict curd moisture, fat loses and curd yield was examined. Temperature, cutting time and calcium levels were varied to assess the strength of the predictions over a range of processing conditions. Equations were developed using a combination of independent variables, milk compositional and light backscatter parameters. Fat losses, curd yield and curd moisture content were predicted with a standard error of prediction (SEP) of +/- 2.65 g 100 g(-1) (R-2 = 0.93), +/- 0.95% (R-2 = 0.90) and +/- 1.43% (R-2 = 0.94), respectively. These results were used to develop a model for predicting curd moisture as a function of time during syneresis (SEP = +/- 1.72%; R-2 = 0.95). By monitoring coagulation and syneresis, this sensor technology could be employed to control curd moisture content, thereby improving process control during cheese manufacture. (c) 2007 Elsevier Ltd. All rights reserved..

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/24090
Item Type	Article
Refereed	Yes
Divisions	No Reading authors. Back catalogue items Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
Uncontrolled Keywords	Syneresis; Curd moisture; Whey fat; Curd yield; Fibre optic; Optical sensor; Process control
Publisher	Elsevier
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