Automatic control of coagulum cutting in cheese manufacturing

Applied Engineering in Agriculture

Volumn 11, Issue 5, 1995, Pages 691-697

  Payne, F A ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Coagulation; Fiber optic; Milk; Sensor

Indexed keywords

EID: 0000033844     PISSN: 08838542     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. Carlson, A., C. G. Hill Jr. and N. F. Olson. 1987a. Kinetics of milk coagulation: I. The kinetics of kappa casein hydrolysis in the presence of enzyme deactivation. Biotechnol. Bioeng. 29:582.
2. Carlson, A., C. G. Hill Jr. and N. F. Olson. 1987b. The kinetics of milk coagulation: IV. The kinetics of the gel-firming process. Biotechnol. Bioeng. 29:612.
3. Douillard, R. 1973. Rheological analysis of curd formation. J. Texture Stud. 4:158.
4. Hori, T. 1985. Objective measurements of the process of curd formation during rennet treatment of milks by the hot wire method. J. Food Sci. 50:911.
5. Payne, F. A., C. L. Hicks, S. Madangopal and S. A. Shearer. 1993a. Fiber optic sensor for predicting the cutting time of coagulating milk for cheese production. Transactions of the ASAE 36(3):841-847.
6. Payne, F. A., C. L. Hicks and P.-S. Shen. 1993b. Predicting optimal cutting time of coagulating milk using diffuse reflectance. J. Dairy Sci. 76:48-61.
7. Payne, F. A., S. Madangopal, C. L. Hicks and S. A. Shearer. 1990. Fiber optic milk coagulation sensor for cut time detection. In Proc. 1990 Food Processing Automation Conf. St. Joseph, Mich.: ASAE.
8. Saputra, D., F. A. Payne and C. L. Hicks. 1994. Analysis of enzymatic hydrolysis of of K-casein in milk using diffuse reflectance of near infrared radiation. Transactions of the ASAE 37(6): 1947-1955.
9. van Hooydonk, A. C. M. and G. van den Berg. 1988. Control and determination of the curd-setting during cheese making. Bull. No. 225. Brussels, Belgium: Int. Dairy Fed.