RESEARCH PROJECTS
1 Cutting Time Prediction in Enzymatic Coagulation
of Milk
2 Endpoint Prediction in Acid Coagulation of Milk
3 Curd Syneresis Optical Sensor Technology
3 Curd Syneresis Optical Sensor Technology
Syneresis is a critical step in cheese making with a significant effect on final cheese quality. Unsuitable curd moisture content negatively impacts cheese ripening and yield. A decrease in moisture content by as little as 1% translates into an important reduction in cheese yield and profits. However, syneresis is still empirically controlled. The development of a monitoring and control technology for syneresis is of significant importance in moving towards fuller automation of the cheese making process.
A promising optical sensor technology has been developed that predicts curd moisture content during syneresis with a standard error of prediction of 1.72% over a range of 50-90%. This new technology consists of a unique sensor that measures light backscatter during both milk coagulation and curd syneresis at a wavelength of 980 nm and yields a response which, with data processing, yields the kinetics of syneresis, and regression models which predict cutting time, whey fat losses, cheese yield and curd moisture content as a function of time.
This technology offers the potential for improved process control in the cheese vat for both high and low moisture cheese varieties. Two patent applications have been filled at the US patent office on this technology in 2007. Several nationwide cheese making companies (Brewster Cheese Inc., and Kraft) and an engineering firm (ESEInc.) have expressed an interest in this technology for cheese manufacture.
