Predicting Optimal Cutting Time of Coagulating Milk Using Diffuse Reflectance

Payne, F. A.; Hicks, C.L.; Shen, Pao‐Sheng

doi:10.3168/jds.s0022-0302(93)77322-1

Cited by 62 publications

(37 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Over time, the firmness of the coagulum continues to develop until it is sufficiently firm to cut-this time is known as the cutting time. Several studies have indicated the importance of obtaining objective online measurements for monitoring gel time, coagulum firmness, and cutting time during cheese manufacture to obtain high quality and consistent cheese products (Hori 1985;Payne et al 1993b). Originally, the determination of the cutting time was established by the cheese maker.…”

Section: Control Of Coagulation and Syneresis During Cheese Processingmentioning

confidence: 99%

Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

Woodcock

Fagan

O’Donnell

et al. 2007

Food Bioprocess Technol

129

View full text Add to dashboard Cite

This paper reviews the current state of development of both near-infrared (NIR) and mid-infrared (MIR) spectroscopic techniques for process monitoring, quality control, and authenticity determination in cheese processing. Infrared spectroscopy has been identified as an ideal process analytical technology tool, and recent publications have demonstrated the potential of both NIR and MIR spectroscopy, coupled with chemometric techniques, for monitoring coagulation, syneresis, and ripening as well as determination of authenticity, composition, sensory, and rheological parameters. Recent research is reviewed and compared on the basis of experimental design, spectroscopic and chemometric methods employed to assess the potential of infrared spectroscopy as a technology for improving process control and quality in cheese manufacture. Emerging research areas for these technologies, such as cheese authenticity and food chain traceability, are also discussed.

show abstract

Section: Control Of Coagulation and Syneresis During Cheese Processingmentioning

confidence: 99%

Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

Woodcock

Fagan

O’Donnell

et al. 2007

Food Bioprocess Technol

129

View full text Add to dashboard Cite

show abstract

“…The selection of cutting time depends on rheological and microstructural properties of gels, such as coagulum firmness and rearrangement capability that, in turn, depend on coagulation factors, milk composition, and milk pretreatment (Jimenez-Marquez et al 2005;Castillo 2006;Rovira et al 2013). Cutting the curd too early causes a poor yield because the gel is too soft at cutting, which results in curd fines and whey fat losses (Castillo et al 2003;Hori 1985;Payne et al 1993). However, cutting the curd too late results in poor quality because the curd is too firm at cutting and syneresis is inhibited, which results in a high-moisture cheese.…”

Section: Introductionmentioning

confidence: 99%

“…Non-destructive optical methods have been proposed by some authors (De Marchi et al 2014;Coppa et al 2014); Hardy and Fanni 1981;Mc Mahon et al 1984. The light backscatter sensor proposed by Payne et al (1993) was developed in cow milk and is currently utilized by several US cheese facilities to predict cutting time. However, the technological suitability of cow's milk differs from those of other milk types such as goat's and sheep's milk or their mixtures (Castillo 2001;Castillo et al 2000;Jaeggi et al 2005;Park et al 2006;Pugliese et al 1999).…”

Section: Introductionmentioning

confidence: 99%

Estimation of clotting and cutting times in sheep cheese manufacture using NIR light backscatter

Nicolau

Buffa

O’Callaghan

et al. 2015

Dairy Sci. & Technol.

View full text Add to dashboard Cite

During sheep cheese manufacturing, the time determination for such important steps as clotting and cutting time relies on the experience of the cheese maker or, alternatively, on predetermined reaction times. However, efficient control of coagulation requires a rigorous, objective, inline method to select the optimum time to proceed with clotting and cutting time. Therefore, a near-infrared (NIR) light backscatter fiber optic sensor was implemented in order to monitor coagulation of sheep milk and assess the possibility of estimating both clotting and cutting times during the manufacture of sheep's cheese. A randomized block experiment with three replications was designed to determine optical, rheological, and visual coagulation parameters in sheep milk using four enzyme concentrations. The optical response of the sheep milk was found to be greater than in goat milk (15-20%) but lower than cow milk (30-50%). The standard error for the optical parameters during the coagulation of sheep milk was lower than those observed for the visual parameters. Optical variables were strongly correlated with both visually and rheologically defined coagulation parameters. Rheologically and visually determined clotting and cutting times were successfully predicted using only one optical parameter. Our results suggest that optical parameters generated from the NIR light backscatter profile adequately respond to the kinetic changes induced by varying the concentration of enzyme and that prediction of rheologically determined cutting time using NIR light backscatter is more precise than prediction of visually determined cutting time, i.e., ∼50% lower SEP.

show abstract

“…Various laboratory techniques have also been described for measuring visco-elastic properties of milk gels as a reference for cheese making; the most widely used are Formagraph and low-amplitude dynamic shear measurements [5]. Payne et al [6] used a diffuse reflectance technique to predict optimal cutting time as measured by Formagraph on composite milks prepared from varying proportions of cream, skim milk and condensed skim milk. They found that the inflection point of the sigmoidal phase of the diffuse reflactance curve was well correlated with the Formagraph measure of the rennet clotting time.…”

Section: Introductionmentioning

confidence: 99%

Determination of Rennet Clotting Time by Texture Analysis Method

Yüksel¹

2013

FNS

View full text Add to dashboard Cite

In this study, texture analysis method was used for the determination of rennet flocculation time (t floc ) and rennet clotting time (t clot ) of rennet-induced reconstitued milk samples with different CaCl 2 concentrations. The rennet flocculation time (RFT) and rennet clotting time (RCT) were also determined by using the Berridge test and sensory evaluation. The hardness value versus renneting time curves derived from texture analysis gave a good modified exponential relationship for each CaCl 2 concentration and the curves were used to calculate flocculation time and clotting time parameters. It was found that the parameters (t floc and t clot ) appeared strongly correlated with RFT and RCT, respectively. Texture analysis was proved as a suitable method to control the rennet-induced coagulation and determine the rennet clotting time. It was also determined that enrichment of milk with CaCl 2 leaded to a decrease in flocculation and clotting times and an increase in rate of clotting and gel hardness.

show abstract

Predicting Optimal Cutting Time of Coagulating Milk Using Diffuse Reflectance

Cited by 62 publications

References 14 publications

Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

Application of Near and Mid-Infrared Spectroscopy to Determine Cheese Quality and Authenticity

Estimation of clotting and cutting times in sheep cheese manufacture using NIR light backscatter

Determination of Rennet Clotting Time by Texture Analysis Method

Contact Info

Product

Resources

About