Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separationFagan, C. C., Leedy, M., Castillo, M., Payne, F. A., O'Donnell, C. P. and O'Callaghan, D. J. (2007) Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation. Journal of Food Engineering, 83 (1). pp. 61-67. ISSN 0260-8774 Full text not archived in this repository. It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.1016/j.jfoodeng.2006.12.014 Abstract/SummaryThe objective of this study was to investigate a novel light backscatter sensor, with a large field of view relative to curd size, for continuous on-line monitoring of coagulation and syneresis to improve curd moisture content control. A three-level, central composite design was employed to study the effects of temperature, cutting time, and CaCl2 addition on cheese making parameters. The sensor signal was recorded and analyzed. The light backscatter ratio followed a sigmoid increase during coagulation and decreased asymptotically after gel cutting. Curd yield and curd moisture content were predicted from the time to the maximum slope of the first derivative of the light backscatter ratio during coagulation and the decrease in the sensor response during syneresis. Whey fat was affected by coagulation kinetics and cutting time, suggesting curd rheological properties at cutting are dominant factors determining fat losses. The proposed technology shows potential for on-line monitoring of coagulation and syneresis. 2007 Elsevier Ltd. All rights reserved..
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