Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration

Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect... A diffuse reflectance sensor, which used optical fibres and near-infrared radiation (NIR) at 880 nm, was used to monitor goat's milk coagulation. A randomised block design replicated three times was utilized to test the effects of pH, temperature and enzyme concentration on diffuse reflectance parameters. Milk pH was adjusted to three levels (5.5, 6.0 and 6.5) and coagulated at three different temperatures (28, 32 and 36°C), using three enzyme concentrations (0.020, 0.035 and 0.050 mL kg −1 of milk). A linear cutting time prediction equation, T cut = βT max , was found to predict visual cutting time with a standard error of prediction of 84.5 s and an R 2 of 0.9785. β was affected by pH, temperature and enzyme concentration. The diffuse reflectance parameter ( T max ) was strongly correlated to the Berridge clotting time ( R 2 =0.9913). Parameters generated from the diffuse reflectance profiles, with the exception of response-based parameters, were found to be a function of coagulation rate. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png International Dairy Journal Elsevier

Predicting cutting and clotting time of coagulating goat's milk using diffuse reflectance: effect of pH, temperature and enzyme concentration

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Publisher
Elsevier
Copyright
Copyright © 2001 Elsevier Science Ltd
ISSN
0958-6946
eISSN
1879-0143
DOI
10.1016/S0958-6946(00)00086-8
Publisher site
See Article on Publisher Site

Abstract

A diffuse reflectance sensor, which used optical fibres and near-infrared radiation (NIR) at 880 nm, was used to monitor goat's milk coagulation. A randomised block design replicated three times was utilized to test the effects of pH, temperature and enzyme concentration on diffuse reflectance parameters. Milk pH was adjusted to three levels (5.5, 6.0 and 6.5) and coagulated at three different temperatures (28, 32 and 36°C), using three enzyme concentrations (0.020, 0.035 and 0.050 mL kg −1 of milk). A linear cutting time prediction equation, T cut = βT max , was found to predict visual cutting time with a standard error of prediction of 84.5 s and an R 2 of 0.9785. β was affected by pH, temperature and enzyme concentration. The diffuse reflectance parameter ( T max ) was strongly correlated to the Berridge clotting time ( R 2 =0.9913). Parameters generated from the diffuse reflectance profiles, with the exception of response-based parameters, were found to be a function of coagulation rate.

Journal

International Dairy JournalElsevier

Published: Jan 1, 2000

References

  • Milk coagulation cut-time determination using ultrasonics
    Gunasekaran, S; Ay, C
  • Application of reflection photometry to the measurement of milk coagulation
    Hardy, J; Fanni, J
  • Objective measurements of the process of curd formation during rennet treatment of milk by the Hot Wire method
    Hori, T
  • Rennet coagulability of high-heat treated milk influenced by time of pH adjustment
    Imafidon, G.I; Farkye, N.Y

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