Accessibility navigation


Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter

Mateo, M. J., O'Callaghan, D. J., Everard, C. D., Fagan, C. C., Castillo, M., Payne, F. A. and O'Donnell, C. P. (2009) Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter. LWT-Food Science and Technology, 42 (5). pp. 950-955. ISSN 0023-6438

Full text not archived in this repository.

To link to this article DOI: 10.1016/j.lwt.2008.12.014

Abstract/Summary

An NIR reflectance sensor, with a large field of view and a fibre-optic connection to a spectrometer for measuring light backscatter at 980 nm, was used to monitor the syneresis process online during cheese-making with the goal of predicting syneresis indices (curd moisture content, yield of whey and fat losses to whey) over a range of curd cutting programmes and stirring speeds. A series of trials were carried out in an 11 L cheese vat using recombined whole milk. A factorial experimental design consisting of three curd stirring speeds and three cutting programmes, was undertaken. Milk was coagulated under constant conditions and the casein gel was cut when the elastic modulus reached 35 Pa. Among the syneresis indices investigated, the most accurate and most parsimonious multivariate model developed was for predicting yield of whey involving three terms, namely light backscatter, milk fat content and cutting intensity (R2 = 0.83, SEy = 6.13 g/100 g), while the best simple model also predicted this syneresis index using the light backscatter alone (R2 = 0.80, SEy = 6.53 g/100 g). In this model the main predictor was the light backscatter response from the NIR light back scatter sensor. The sensor also predicted curd moisture with a similar accuracy.

Item Type:Article
Refereed:Yes
Divisions:No Reading authors. Back catalogue items
Faculty of Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:24108
Uncontrolled Keywords:NIR sensor; Online; Curd stirring speed; Cutting programme; Syneresis indices
Publisher:Elsevier

Centaur Editors: Update this record

Page navigation