Study of the variation in the ultrasonic attenuation of compression waves as a technique to monitor the enzymatic coagulation of milk

Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review

“…It is also worthwhile that several authors have been successfully reporting the theoretical and experimental use of other nondestructive technologies for the prediction of coagulation such as the use of ultrasonic systems, electrical conductivity and dynamic light scattering technology (O'Callaghan et al 2002;Derra et al 2017Derra et al , 2018Jiménez et al 2017;Cabrera et al 2022).…”

Mechanism of ultrasonic combined with different fields on protein complex system and its effect on its functional characteristics and application: A review

“… [131] Ultrasonic combined with heat induction myofibrillar protein gel The dense, uniform and small pores of the gel network can effectively destroy the fluidity of water. [132] Ultrasonic Milk Monitoring the solidification process of milk [133] Ultrasonic Self-assembled peanut protein isolate (PPI) nanoparticles The emulsifying activity index and emulsifying stability index of PPI were improved. [134] …”

Ultrasonic velocity measurements of backscattered acoustic waves for monitoring the enzymatic coagulation of milk

“…Milk coagulation is an irreversible phase shift from a liquid to a semi-solid state (gel) caused by a particular enzyme called chymosin [1,2]. This is the first and most important stage of cheese making [3,4]. This stage has two distinct phases: the enzymatic phase, during which chymosin cleaves and hydrolyzes k-casein, resulting in the destabilization of the colloidal system, followed by the aggregation of destabilized casein micelles [2].…”

“…Measurements of ultrasonic parameters such as velocity and attenuation are very useful for the chemical and physical characterization of the medium. such as [17] measured both ultrasonic parameters in the frequency range of 2-15 MHz, to analyze the dynamics of micro-structural changes during the milk renneting process [4] studied the variation of ultrasonic attenuation of compressional waves to monitor the enzymatic coagulation of milk. A non-destructive ultrasonic attenuation measurement system has been proposed by [18] to control the coagulation of renneted whole milk during cheese production [19].…”