Descripción
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The coagulation of milk is the fundamental process in cheese-making, based on a gel formation as consequence of physicochemical changes taking place in the casein micelles, the monitoring the whole process of milk curd formation is a constant preoccupation for dairy researchers and cheese companies (Lagaude et al., 2004). In addition to advances in composition-based applications of near infrared spectroscopy (NIRS), innovative uses of this technology are pursuing dynamic applications that show promise, especially in regard to tracking a sample in situ during food processing (Bock and Connelly, 2008). In this way the literature describes cheese making process applications of NIRS for curd cutting time determination, which conclude that NIRS would be a suitable method of monitoring milk coagulation, as shown i.e. the works published by Fagan et al. (Fagan et al., 2008; Fagan et al., 2007), based in the use of the commercial CoAguLite probe (with a LED at 880nm and a photodetector for light reflectance detection). The objective of this work is to propose an original portable NIR equipment to supervise the milk coagulation process. | |
Internacional
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Si |
Nombre congreso
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11th International Congress on Engineering and Food (ICEF11). Volume II. |
Tipo de participación
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960 |
Lugar del congreso
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Atenas |
Revisores
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Si |
ISBN o ISSN
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978-960-89789-4-2 |
DOI
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Fecha inicio congreso
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22/05/2011 |
Fecha fin congreso
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26/05/2011 |
Desde la página
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1477 |
Hasta la página
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1478 |
Título de las actas
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FOOD PROCESS ENGINEERING IN A CHANGING WORLD Proceedings of the 11th International Congress on Engineering and Food (ICEF11) |