Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation

Fagan, Colette C.; Leedy, Megan; Castillo, M.; Payne, F. A.; O’Donnell, Colm P.; O’Callaghan, D. J.

doi:10.1016/j.jfoodeng.2006.12.014

Cited by 42 publications

(70 citation statements)

References 7 publications

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“…Además del proceso descrito por Berridge, existen otros procedimientos más objetivos para calcular el punto de gelificación de la leche basados en diferentes propiedades físicas como la viscosidad, la conductividad o la dispersión de la luz, entre otras (Castillo, 2003). Recientemente se han aplicado sensores que utilizan las propiedades de dispersión de la luz para la monitorización "on-line" durante el proceso de coagulación y sinéresis del queso (Payne et al, 1993;Castillo et al, 2002;Fagan et al, 2007) y que pueden ser utilizados como métodos objetivos tanto para el control del tiempo de coagulación y de corte a nivel industrial como para la caracterización de nuevos coagulantes.…”

Section: Introductionunclassified

Empleo de coagulantes vegetales en leche de cabra murciano-granadina

Alcaraz¹,

Rovira²,

Teruel³

et al. 2011

Anales De Veterinaria De Murcia

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RESUMENEl uso de coagulantes alternativos en la fabricación del queso favorece la obtención de productos con diferentes características a los que habitualmente encontramos en el mercado. Los coagulantes vegetales más utilizados en la actualidad son los derivados de Cynara Cardunculus, ya que permiten la elaboración de variedades de quesos con características organolépticas diferentes, que son ampliamente aceptadas por consumidores. En este trabajo se ha comparado la actividad coagulante de dos extractos vegetales de la flor de cardo (cardo silvestre: Cynara cardunculus subsp. flavescens y cardo cultivado: Cynara cardunculus subsp. cardunculus) comparándolos con coagulantes de origen animal y microbiano en leche de cabra Murciano-Granadina. Para ello se han utilizado dos métodos que definen el tiempo de coagulación: determinación visual de la aparición de los primeros flóculos (Método de Berridge) y la aplicación de sensores ópticos (CoAguLab TM ). No se observan diferencias significativas en el perfil de reflectancia difusa, obtenido por el sensor CoAguLab TM entre los coagulantes vegetales y microbianos, pero si entre estos y los de origen animal con un 80% de quimosina. Los resultados obtenidos demuestran la existencia de una correlación lineal entre ambos métodos, por lo que el sensor óptico podría ser una alternativa al método de Berridge.

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Section: Introductionunclassified

Empleo de coagulantes vegetales en leche de cabra murciano-granadina

Alcaraz¹,

Rovira²,

Teruel³

et al. 2011

Anales De Veterinaria De Murcia

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“…Recently, a few studies have investigated technologies with potential for syneresis monitoring and control [4][5][6][7][8].…”

mentioning

confidence: 99%

“…Castillo et al [4] and Fagan et al [7] investigated the potential of backscatter of near-infrared light at 980 nm to monitor syneresis. They found that a sensor detecting nearinfrared light backscatter in a cheese vat and with a large field of view (LFV) relative to curd particle size had potential for monitoring both milk coagulation and curd syneresis.…”

mentioning

confidence: 99%

“…They found that a sensor detecting nearinfrared light backscatter in a cheese vat and with a large field of view (LFV) relative to curd particle size had potential for monitoring both milk coagulation and curd syneresis. Further, Fagan et al [7] was able to predict whey fat content, curd yield, and curd moisture content using the LFV syneresis sensor technology. However, the preliminary predictions presented in that study were limited in their use due to the small data set used and in consequence the reduced strength of predictions found.…”

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confidence: 99%

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Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing

Fagan

Castillo

O’Callaghan

et al. 2009

Sens. & Instrumen. Food Qual.

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The potential of visible-near infrared spectra, obtained using a light backscatter sensor, in conjunction with chemometrics, to predict curd moisture and whey fat content in a cheese vat was examined. A three-factor (renneting temperature, calcium chloride, cutting time), central composite design was carried out in triplicate. Spectra (300-1,100 nm) of the product in the cheese vat were captured during syneresis using a prototype light backscatter sensor. Stirring followed upon cutting the gel, and samples of curd and whey were removed at 10 min intervals and analyzed for curd moisture and whey fat content. Spectral data were used to develop models for predicting curd moisture and whey fat contents using partial least squares regression. Subjecting the spectral data set to Jack-knifing improved the accuracy of the models. The whey fat models (R = 0.91, 0.95) and curd moisture model (R = 0.86, 0.89) provided good and approximate predictions, respectively. Visible-near infrared spectroscopy was found to have potential for the prediction of important syneresis indices in stirred cheese vats.

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“…Using a 0.1µm zirconium oxide membrane (GEA, Milwaukee, Wi), isolation was achieved. Cheese whey can be simulated through use of enzyme coagulation of casein at the laboratory level (Fagan et al, 2007). A simple bench top enzymatic coagulation of casein in mimic of cheese whey production was performed to isolate liquid whey.…”

Section: Manufacture Of Liquid Wheymentioning

confidence: 99%

A Comparison of Analytical Methods for Quantifying Denatured Whey Proteins and Their Correlation to Solubility

Allen¹

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A Comparison of Analytical Methods for Quantifying Denatured Whey Proteins and Their Correlation to SolubilityMichelle Doreen AllenProtein structure affects the bioactivity and functionality of whey protein ingredients in food systems. Bioactivity of whey proteins and their derivatives are highly dependent upon primary, secondary and tertiary structure. The degree of denaturation of whey proteins is an important factor for determining how whey protein ingredients will perform in a food system. Several analytical methods have been developed to quantify protein denaturation of whey proteins. The goal of this project was to use a variety of analytical methods to quantify whey protein denaturation and to evaluate the correlation of denaturation to the functionality of whey protein powders.The objective of the first series of experiments was to compare three different analytical methods to measure denaturation of whey proteins in liquid whey obtained by various methods of separation and with varying degrees of heat treatment. A split plot experimental design was used. Raw bovine milk was skimmed and liquid whey was separated from the skim milk at natural pH. Three separation methods: 1) centrifugation,2) membrane filtration and 3) enzyme coagulation, made up the first split plot. Each subplot of liquid whey was then divided into three split plots to receive heat treatment. Heat treatments were no heat, 76°C for fifteen seconds and 85°C for three minutes. Each of the resulting nine treatment combinations was analyzed by 1) polyacrylamide gel electrophoresis, 2) bicinchoninic acid-soluble protein assay and 3) fluorescence spectroscopy to determine the amount of denatured protein in the liquid whey.Fluorescence spectroscopy was found to be the most sensitive and reliable method v for detecting differences in structure due to denaturation, while native polyacrylamide gel electrophoresis was found to be the least sensitive method. The sample which received the centrifugal treatment of isolation with no heat was found to be the most undenatured in structure while the sample which received the enzyme treatment of isolation with high heat was found to be the most denatured in structure.The objective of the second series of experiments was to evaluate the effect of denaturation on whey protein solubility in dried whey protein powders. Solubility is one of the most important functional properties to consider when selecting a whey protein ingredient, especially for beverage systems. Processing parameters are often manipulated in efforts to improve solubility. The protein structures of whey are considered to have an effect on solubility. Specifically, the degree of denaturation of whey proteins is thought to play a role in solubility.In this experimental design, raw bovine milk was skimmed and pasteurized then enzyme-coagulated at natural pH to separate the whey. Liquid whey was then split into three aliquots and each received one of the following treatments: 1) mild heat/ freeze dry, 2) mild heat/spray dry and 3) high ...

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Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation

Cited by 42 publications

References 7 publications

Empleo de coagulantes vegetales en leche de cabra murciano-granadina

Empleo de coagulantes vegetales en leche de cabra murciano-granadina

Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing

A Comparison of Analytical Methods for Quantifying Denatured Whey Proteins and Their Correlation to Solubility

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