Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical Probe
Villaquiran Samboni, Zulma Yizeth (Universitat Autònoma de Barcelona. Centre d'Innovació, Recerca i Transferència en Tecnologies dels Aliments (CIRTTA))
Zamora, Anna (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Arango, Oscar (Universitat Autònoma de Barcelona. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRPTA))
Castillo Zambudio, Manuel (Universitat Autònoma de Barcelona. Centre Especial de Recerca Planta de Tecnologia dels Aliments (CeRPTA))

Publicació:	Springer New York, 2024
Descripció:	13 pàg.
Resum:	From a state-of-the-art point of view, it is currently possible to optically monitor the enzymatic coagulation of milk for real time estimation of the elastic modulus to cut the gel at optimum gel firmness. However, European cheese industry produces a wide variety of cheeses, many of them artisanal, and has a very fragmented productive structure with many small-, medium-sized companies. Therefore, if the technology is to be successfully uptake, it must be not only accurate but very low-cost. The objective of this work was to evaluate a low-cost commercial multifiber probe, for inline optical determination of curd firmness during cheese making. Preliminary tests were carried out to select the most appropriate fiber core size and wavelength and after that coagulation trials were performed following a fully randomized factorial design with two factors, i. e. , concentration of protein (3. 2, 3. 6 and 4. 0%) and added calcium (150, 200 and 250 mg L−1), with three replicates. The observed linear increase of the least square means of the initial voltage with the protein content (V0 = 0. 15[P, %] + 0. 88; R2 = 0. 999), will be likely synergistic with the elastic modulus prediction if the model needs to be corrected for protein. Finally, the multifiber probe allowed predicting curd firmness using the proposed model with SEP values < 7 Pa. The present work has proven that a low-cost multifiber probe is suitable for accurate, real-time prediction of curd firmness during cheese manufacture.
Nota:	Altres ajuts: acords transformatius de la UAB
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Matèria:	Curd firmness ; Elastic modulus ; Light scattering ; Milk enzymatic coagulation ; Multifiber probe
Publicat a:	Food and Bioprocess Technology, ISSN 1935-5149

DOI: 10.1007/s11947-023-03294-9

13 p, 1.8 MB

El registre apareix a les col·leccions:
Articles > Articles de recerca
Articles > Articles publicats