On-line prediction of cheese making indices using backscatter of near infrared light

• Published in: International dairy journal 2008-02, Vol.18 (2), p.120-128
• Main Authors: Fagan, C.C., Castillo, M., O’Donnell, C.P., O’Callaghan, D.J., Payne, F.A.
• Format: Article
• Language: English
• Subjects: backscatter of near infrared light; Biological and medical sciences; cheesemaking; coagulation; continuous systems; Curd moisture; Curd yield; fiber optics; Fibre optic; Food industries; Fundamental and applied biological sciences. Psychology; Internet resource; light scattering; milk analysis; Milk and cheese industries. Ice creams; milk composition; milk curd syneresis; milk curds; monitoring; near-infrared spectroscopy; new methods; Optical sensor; prediction; Process control; sensors; Syneresis; water content; Whey fat
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2007.09.007

The potential of a fibre optic sensor, detecting light backscatter in a cheese vat during coagulation and syneresis, to predict curd moisture, fat loses and curd yield was examined. Temperature, cutting time and calcium levels were varied to assess the strength of the predictions over a range of processing conditions. Equations were developed using a combination of independent variables, milk compositional and light backscatter parameters. Fat losses, curd yield and curd moisture content were predicted with a standard error of prediction (SEP) of ±2.65 g 100 g −1 ( R 2=0.93), ±0.95% ( R 2=0.90) and ±1.43% ( R 2=0.94), respectively. These results were used to develop a model for predicting curd moisture as a function of time during syneresis (SEP=±1.72%; R 2=0.95). By monitoring coagulation and syneresis, this sensor technology could be employed to control curd moisture content, thereby improving process control during cheese manufacture.