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Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis

Everard, C.D., O'Callaghan, D.J., Fagan, C. C., O'Donnell, C.P., Castillo, M. and Payne, F.A. (2007) Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis. Journal of Dairy Science, 90 (7). pp. 3162-3170. ISSN 0022-0302

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To link to this item DOI: 10.3168/jds.2006-872


Optical characteristics of stirred curd were simultaneously monitored during syneresis in a 10-L cheese vat using computer vision and colorimetric measurements. Curd syneresis kinetic conditions were varied using 2 levels of milk pH (6.0 and 6.5) and 2 agitation speeds (12.1 and 27.2 rpm). Measured optical parameters were compared with gravimetric measurements of syneresis, taken simultaneously. The results showed that computer vision and colorimeter measurements have potential for monitoring syneresis. The 2 different phases, curd and whey, were distinguished by means of color differences. As syneresis progressed, the backscattered light became increasingly yellow in hue for circa 20 min for the higher stirring speed and circa 30 min for the lower stirring speed. Syneresis-related gravimetric measurements of importance to cheese making (e.g., curd moisture content, total solids in whey, and yield of whey) correlated significantly with computer vision and colorimetric measurements..

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences
ID Code:24059
Uncontrolled Keywords:syneresis, cheese, computer vision, color
Publisher:American Dairy Science Association

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