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Food Science

1995

Cheese manufacture

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Full-Text Articles in Life Sciences

Improved Control Of Cheese Manufacture Through Continuous Vat Monitoring Of Coagulation Parameters Using The Hot Wire Method, Michael John Lefevre May 1995

Improved Control Of Cheese Manufacture Through Continuous Vat Monitoring Of Coagulation Parameters Using The Hot Wire Method, Michael John Lefevre

All Graduate Theses and Dissertations

The hot wire method, with pH and temperature sensors, was evaluated to determine its usefulness and application for cheese production automation. Coagulation of milk substrate was measured with the hot wire instrument and by four other methods: Formagraph, Brookfield®, vixcometer, Omnispec™ bioactivity monitor, and Sommer and Matsen rolling bottle method. The hot wire, using the time at maximum slope, detected coagulation before methods that measure resistance to shear, and after methods that measure light reflectance. Coagulation time was not significantly different from the industry standard rolling bottle method used by Sommer and Matsen. the hot wire instrument was also used ...