Journal of Dairy Science
Volume 92, Issue 11 , Pages 5386-5395 , November 2009

Validation of a curd-syneresis sensor over a range of milk composition and process parameters

  • M.J. Mateo

      Affiliations

    • Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland
    • Biosystems Engineering, School of Agriculture, Food Science, and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland
    • Corresponding Author InformationCorresponding author.
    • ,
  • D.J. O’Callaghan

      Affiliations

    • Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland
    • ,
  • C.D. Everard

      Affiliations

    • Teagasc, Moorepark Food Research Centre, Fermoy, Co. Cork, Ireland
    • ,
  • M. Castillo

      Affiliations

    • Biosystems and Agricultural Engineering, University of Kentucky, 128C.E. Barnhart Building, Lexington 40546-0276
    • ,
  • F.A. Payne

      Affiliations

    • Biosystems and Agricultural Engineering, University of Kentucky, 128C.E. Barnhart Building, Lexington 40546-0276
    • ,
  • C.P. O’Donnell

      Affiliations

    • Biosystems Engineering, School of Agriculture, Food Science, and Veterinary Medicine, University College Dublin, Belfield, Dublin 4, Ireland

Received 7 May 2009 ,Accepted 9 July 2009.

References 

  1. Castillo M, Payne FA, Shea AP. Development of a combined sensor technology for monitoring coagulation and syneresis operations in cheese making. J. Dairy Sci. 2005;88(Suppl. 1):142;(Abstr.)
  2. Everard CD, O’Callaghan DJ, Mateo MJ, O’Donnell CP, Castillo M, Payne FA. Effects of cutting intensity and stirring speed on syneresis and curd losses during cheese manufacture. J. Dairy Sci. 2008;91:2575–2582
  3. Everard CD, O’Callaghan DJ, Mateo MJ, O’Donnell CP, Castillo M, Payne FA. The use of colour parameters derived from an online fibre-optic sensor to monitor curd syneresis during cheesemaking. J. Food Eng. 2009;94:1–6
  4. Fagan CC, Castillo M, O’Callaghan DJ, Payne FA, O’Donnell CP. Visible-near infrared spectroscopy sensor for predicting curd and whey composition during cheese processing. Sens. Instrum. Food Qual. 2009;3:62–69
  5. Fagan CC, Castillo M, O’Donnell CP, O’Callaghan DJ, Payne FA. On-line prediction of cheese making indices using backscatter of near infrared light. Int. Dairy J. 2008;18:120–128
  6. Fagan CC, Castillo M, Payne FA, O’Donnell CP, Leedy M, O’Callaghan DJ. Novel online sensor technology for continuous monitoring of milk coagulation and whey separation in cheese making. J. Agric. Food Chem. 2007;55:8836–8844
  7. Fagan CC, Leedy M, Castillo M, Payne FA, O’Donnell CP, O’Callaghan DJ. Development of a light scatter sensor technology for on-line monitoring of milk coagulation and whey separation. J. Food Eng. 2007;83:61–67
  8. IDF. Milk. Determination of fat content- Röse Gottlieb gravimetric method. IDF standard 1c. Brussels, Belgium: International Dairy Federation; 1987;
  9. Mateo MJ, O’Callaghan DJ, Everard CD, Fagan CC, Castillo M, Payne FA, et al. Influence of curd cutting programme and stirring speed on the prediction of syneresis indices in cheese-making using NIR light backscatter. Food Sci. Technol. 2009;42:950–955
  10. Mateo MJ, Everard CD, Fagan CC, O’Donnell CP, Castillo M, Payne FA, et al. Effect of milk fat concentration and gel firmness on syneresis during curd stirring in cheese-making. Int. Dairy J. 2009;19:264–268
  11. Stone M. Cross-validatory choice and assessment of statistical prediction. J. R. Stat. Soc., B. 1974;39:111–133
  12. Workman J, Mark H. Comparison of goodness of fit statistics for linear regression. Part II. Spectroscopy. 2004;19:29–33
  13. Yang ZR, Chen S. Robust maximum likelihood training of heteroscedastic probabilistic neural networks. Neural Netw. 1998;11:739–747

PII: S0022-0302(09)70871-9

doi: 10.3168/jds.2009-2363

Journal of Dairy Science
Volume 92, Issue 11 , Pages 5386-5395 , November 2009

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