Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-14T19:17:12.819Z Has data issue: false hasContentIssue false

Effect of protein and temperature on cutting time prediction in goats' milk using an optical reflectance sensor

Published online by Cambridge University Press:  09 May 2003

Manuel Castillo
Affiliation:
Department of Food Technology, University of Murcia, E-30071, Murcia, Spain
Fred A Payne
Affiliation:
Department of Biosystems and Agricultural Engineering, University of Kentucky, Lexington, KY 40546, USA
Clair L Hicks
Affiliation:
Department of Animal Sciences, University of Kentucky, Lexington, KY 40546, USA
José Laencina
Affiliation:
Department of Food Technology, University of Murcia, E-30071, Murcia, Spain
María-Belén López
Affiliation:
Department of Food Technology, University of Murcia, E-30071, Murcia, Spain

Abstract

An objective method for determining the coagulum cutting time is needed to improve consistency and processing efficiency of goats' cheese. A fibre optic sensor was used to measure the backscatter of near-infrared radiation at 880 nm during the coagulation of skimmed goats' milk for the purpose of predicting coagulum cutting time. A randomised block design, replicated three times, was used to test the effect of three protein concentrations (3, 5 and 7% (w/w)) on diffuse reflectance parameters for cutting time prediction of milk coagulated at five different temperatures (20, 25, 30, 35 and 40°C) to assure a wide range of coagulation rates. The inclusion of a protein term in the existing algorithms was essential to reduce the standard error of prediction to under 6·2 min. An algorithm including a time-based parameter and a protein term, Tcut0T2 min (1+γ% Protein) was found to predict cutting time with a SEP of 2·42 min and an R2 of 0·98. γ was considered constant (γ=−0·0674, goats' milk) representing the protein effect on β0. Algorithms using response-based parameters (such as change in reflectance ratio) and the composition parameter protein required additional regression parameters such as temperature and an intercept term to predict the cutting time with the same precision as algorithms using only time-based parameters. Time-based parameters were found to decrease proportionally with increasing temperature and decreasing protein concentration. Response-based and mixed-based parameters were found to decrease with decreasing temperature. Reflectance ratio at cutting time did not significantly change with protein concentration for skimmed goats' milk. The activation energy of κ-casein hydrolysis was calculated based on changes in reflectance profile parameters and was found to be in the range 63–72 kJ mol−1.

Type
Research Article
Copyright
Proprietors of Journal of Dairy Research 2003

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)