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
1 Cutting Time Prediction in Enzymatic
Coagulation of Milk
Cheese processing efficiency could be improved if the coagulum cutting time could be determined precisely. The optical backscatter changes that occur during the enzymatic coagulation of milk give an optical fingerprint of the chemical reactions occurring.
A robust algorithm relating optical parameters to cutting time was obtained. A sensor was developed to measure light backscatter (LB) during enzymatic coagulation and applied with the algorithm to predict cutting time. The system has been commercially tested with success.
(a) Schematic of LB sensor used for milk coagulation monitoring. I(r) is the light intensity as a function of radial distance. R is the distance between fiber centerlines. (b) Picture of the light backscatter sensor.(c) LB profile and its first and second derivatives as a function of time. (I) Latent period; (II) sigmoidal period; (III) asymptotic period.
(commercialized by Reflectronics Inc.
www.reflectronics.com)