Predicting the cutting time of coagulating milk for cheese production using a heated thermistor

Journal of Food Science

Volumn 64, Issue 5, 1999, Pages 879-882

  Passos, E F ^a   Montelro, P S ^a   Oliveira, R C ^a   Martins, J G O ^a   Alves, H G ^a   Brandao S C C ^a  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

Author keywords

Cheese; Coagulation; Milk; Sensor; Thermistor

Indexed keywords

EID: 0032697331     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15932.x     Document Type: Article

References (11)

1. Bynum, D.G. and Olson, N.F. 1982. Influence of curd firmness at cutting on Cheddar cheese yield and recovery of milk constituents. J. Dairy Sci. 65: 2281-2290.
2. Gunasekaran, S. and Ay, C. 1994. Ultrasonic milk coagulation cut-time detection, Proceedings of the Food Processing Automation III Conference, p. 271-279. Am. Soc. Agric. Eng., Florida.
3. Hori, T. 1983. Effects of rennet treatment and water content on thermal conductivity of skim milk. J. Food Sci. 48: 1492-1496.
4. Hori, T. 1935. Objective measurement of the process of curd formation during rennet treatment of milks by the hot wire method. J. Food Sci. 50: 911-917.
5. Klemens, P.G. and Chu, T.K. 1976. Thermal Conductivity. Plenum Press, New York.
6. Passos, E.F., Gianola, J.C., and Stori, C. 1985. Mise au point d'un banc d'essais de mesure de la conductivité thermique des matériaux biologiques et des liquides. Révue Generale de Thermique 287: 811-813.
7. Payne, F.A., Hicks, C.L., and Shen, P.S. 1993. Predicting optimal cutting time of coagulating milk using diffuse reflectance. J. Dairy Sci. 76: 48-61.
8. Payne, F. A. 1994. Fiber optic diffuse reflectance sensor - an analytical sensor for cheese-making. Proceedings of the Food Processing Automation III Conference, p. 280-288. Am. Soc. Agric. Eng., Florida.
9. Payne, F.A. 1995. Automatic control of coagulum cutting time in cheese manufacturing, Appl. Eng. in Agr. 11: 691-697.
10. SAS Institute Inc. 1991. SAS/STAT User's Guide: Statistics, Version 6.03 Edition. SAS Institute, Inc., Cary, NC.
11. Sweat, V.E. and Haugh, C.G. 1974. A thermal conductivity probe for small food samples. Trans. Am. Soc. Agric. Eng. 17(1): 56-58.