Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheesemaking.
The cheese industry has continually sought a robust method to monitor milk coagulation. Measurement of whey separation is also critical to control cheese moisture content, which affects quality. The objective of this study was to demonstrate that an online optical sensor detecting light backscatter in a vat could be applied to monitor both coagulation and syneresis during cheesemaking. A prototype sensor having a large field of view (LFV) relative to curd particle size was constructed. Temperature, cutting time, and calcium chloride addition were varied to evaluate the response of the sensor over a wide range of coagulation and syneresis rates. The LFV sensor response was related to casein micelle aggregation and curd firming during coagulation and to changes in curd moisture and whey fat contents during syneresis. The LFV sensor has potential as an online, continuous sensor technology for monitoring both coagulation and syneresis during cheesemaking.
Fagan
Colette C
CC
Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Earlsfort Terrace, Dublin 2, Ireland. colette.fagan@ucd.ie
Castillo
Manuel
M
Payne
Fred A
FA
O'Donnell
Colm P
CP
Leedy
Megan
M
O'Callaghan
Donal J
DJ
D000818:Animals; D002364:Caseins / Q000737:chemistry; D002611:Cheese; D011232:Chemical Precipitation; D005511:Food Handling / Q000379:methods*; D008027:Light; D008823:Micelles; D008892:Milk / Q000737:chemistry*; D010316:Particle Size; D010783:Photometry / Q000295:instrumentation; D012542:Scattering, Radiation
D002364:Caseins; D008823:Micelles