Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration

Castillo, M.; Payne, F. A.; Hicks, C.L.; López, M.B.

doi:10.1016/s0958-6946(00)00086-8

Cited by 82 publications

(84 citation statements)

References 20 publications

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“…El análisis de regresión, indica un ajuste apropiado del parámetro óptico T max y el tiempo de Berridge, lo que sugiere la existencia de una fuerte relación lineal entre T max y T clot. Esta relación señala que el empleo del sensor ópti-co de coagulación es un procedimiento válido para realizar medidas objetivas del tiempo de coagulación, por lo que podría utilizarse como método alternativo al tiempo de Berridge, que coincide con lo determinado por Castillo et al (2000) en cuajos animales.…”

Section: Predicción Del Tiempo De Coagulación En Función De T Maxunclassified

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: Predicción Del Tiempo De Coagulación En Función De T Maxunclassified

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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“…We noted v 2 [n] the nth sample of the series. The nth sample v 1 [n] was estimated by: (3) with (4) (5) (6) . (7) (b 1 ) was a numerical approximation of relation (2).…”

Section: Appendix Amentioning

confidence: 99%

“…Since the work of McMahon et al [16] and Banon and Hardy [1], a lot of research has been carried out on the use of optical measurement systems for monitoring coagulum formation in cheese-making [3,4,8,14,17,18]. An interesting application of optical sensor technology has been proposed by Castillo et al [5,6].…”

Section: Introductionmentioning

confidence: 99%

An optical method to monitor casein particle size distribution in whey

Guillemin

Trelea

Picque

et al. 2006

Lait

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-An optical sensor formerly developed for the monitoring of milk coagulation was modified to allow online determination of casein particle size distribution and of the volume fraction relative to the whey as a function of time. Two methods were assessed to process the signals. The first one was based on the determination of a specific voltage threshold of the optical signal. The results were not satisfying. The second method used multiple thresholds of the optical signal associated with data processing using neural networks. For the considered experimental conditions, the casein particle volume fraction was estimated with a relative error of 23%, and the casein particle size distribution with 7.5% maximum relative error.casein particle / inline monitoring / infrared sensor / neural network / particle size / curd酪蛋白颗粒 / 在线检测 / 红外线传感器 / 神经网络 / 颗粒大小 / 凝乳 Résumé -Une méthode optique de suivi de la taille de particules de caséine dans le lactosérum. Ce travail propose une nouvelle méthode pour estimer la proportion volumique de grains de caséine par rapport au lactosérum, et la répartition par taille des grains de caséine en fonction du temps. Un capteur optique, mis au point pour suivre en ligne la coagulation du lait, a été adapté. Deux métho-des de traitement des signaux ont été testées. La première, basée sur la détermination d'un seuil spé-cifique du signal optique, s'avère insuffisante. La seconde fait appel à la détermination de seuils optiques multiples associée à un traitement des données par deux réseaux de neurones. Dans les conditions expérimentales considérées, la proportion de grains de caillé est alors estimée avec une erreur relative de 23 %, et la répartition des grains par taille avec une erreur relative maximale de 7,5 %.

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“…The lack of a rigorous cutting time characterization and the usual changes in milk protein content are forcing modern cheese plants to find other methods in order to control coagulation, gel firming, curd syneresis, cheese yield, and product quality [2][3][4]. Several studies aimed at controlling in real time the process of milk coagulation were carried out to determine the clotting time and therefore the perfect time for slicing the gel [5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20]. However, most of these methods have a destructive character that their direct contact with the coagulum causes the deformation of the gel what limits the quality of the final product.…”

Section: Introductionmentioning

confidence: 99%

An Efficient Ultrasonic Method to Control the Coagulation Enzymatic of Milk

Bakkali¹,

Derra²,

Amghar³

et al. 2017

IJIES

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Abstract:A non-destructive ultrasonic technique presented in this paper to monitor in real time the renneted milk coagulation process in order to predict the clotting time. This one is often used as a reference to determine the cutting time of the gel, which means that the whey trapped in the gel pores has been expelled. During the enzymatic coagulation of milk, the change of the flight time has been exploited to determine the clotting time with high precision. The effects of the temperature (Standard temperature (ST), High temperature (HT) and Low temperature (LT)) and rennet concentration (Standard rennet (SR), High rennet (HR) and Low rennet (LR)) on the enzymatic coagulation were studied.

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Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration

Cited by 82 publications

References 20 publications

Empleo de coagulantes vegetales en leche de cabra murciano-granadina

Empleo de coagulantes vegetales en leche de cabra murciano-granadina

An optical method to monitor casein particle size distribution in whey

An Efficient Ultrasonic Method to Control the Coagulation Enzymatic of Milk

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