Computer Vision and Color Measurement Techniques for Inline Monitoring of Cheese Curd Syneresis

Optical characteristics of stirred curd were simultaneously monitored during syneresis in a 10-L cheese vat using computer vision and colorimetric measurements. Curd syneresis kinetic conditions were varied using 2 levels of milk pH (6.0 and 6.5) and 2 agitation speeds (12.1 and 27.2rpm). Measured o...

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Bibliographic Details
Published in:Journal of dairy science 2007-07, Vol.90 (7), p.3162-3170
Main Authors: Everard, C.D., O’Callaghan, D.J., Fagan, C.C., O’Donnell, C.P., Castillo, M., Payne, F.A.
Format: Article
Language:English
Subjects:
Animal productions
Animals
Artificial Intelligence
Biological and medical sciences
cheese
Cheese - analysis
cheesemaking
cheeses
color
colorimetry
Colorimetry - methods
computer analysis
computer vision
Dairying - instrumentation
Dairying - methods
Food Handling - methods
Food industries
Food Technology - instrumentation
Food Technology - methods
Fundamental and applied biological sciences. Psychology
Hydrogen-Ion Concentration
image processors
measurement
Milk - chemistry
Milk and cheese industries. Ice creams
milk curds
monitoring
optical properties
Random Allocation
separation
Statistics as Topic
syneresis
Terrestrial animal productions
Time Factors
Vertebrates
Water - analysis
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Summary:Optical characteristics of stirred curd were simultaneously monitored during syneresis in a 10-L cheese vat using computer vision and colorimetric measurements. Curd syneresis kinetic conditions were varied using 2 levels of milk pH (6.0 and 6.5) and 2 agitation speeds (12.1 and 27.2rpm). Measured optical parameters were compared with gravimetric measurements of syneresis, taken simultaneously. The results showed that computer vision and colorimeter measurements have potential for monitoring syneresis. The 2 different phases, curd and whey, were distinguished by means of color differences. As syneresis progressed, the backscattered light became increasingly yellow in hue for circa 20min for the higher stirring speed and circa 30min for the lower stirring speed. Syneresis-related gravimetric measurements of importance to cheese making (e.g., curd moisture content, total solids in whey, and yield of whey) correlated significantly with computer vision and colorimetric measurements.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.2006-872