Control and Monitoring of Milk Renneting Using FT-NIR Spectroscopy as a Process Analytical Technology Tool

Failures in milk coagulation during cheese manufacturing can lead to decreased yield, anomalous behaviour of cheese during storage, significant impact on cheese quality and process wastes. This study proposes a Process Analytical Technology approach based on FT-NIR spectroscopy for milk renneting co...

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Bibliographic Details
Published in:Foods 2019-09, Vol.8 (9), p.405
Main Authors: Grassi, Silvia, Strani, Lorenzo, Casiraghi, Ernestina, Alamprese, Cristina
Format: Article
Language:English
Subjects:
dairy industry
in-line control
MCR-ALS
milk renneting
multivariate control chart
near infrared spectroscopy
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Summary:Failures in milk coagulation during cheese manufacturing can lead to decreased yield, anomalous behaviour of cheese during storage, significant impact on cheese quality and process wastes. This study proposes a Process Analytical Technology approach based on FT-NIR spectroscopy for milk renneting control during cheese manufacturing. Multivariate Curve Resolution optimized by Alternating Least Squares (MCR-ALS) was used for data analysis and development of Multivariate Statistical Process Control (MSPC) charts. Fifteen renneting batches were set up varying temperature (30, 35, 40 °C), milk pH (6.3, 6.5, 6.7), and fat content (0.1, 2.55, 5 g/100 mL). Three failure batches were also considered. The MCR-ALS models well described the coagulation processes (explained variance ≥99.93%; lack of fit
ISSN:2304-8158
2304-8158
DOI:10.3390/foods8090405