Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical Probe

From a state-of-the-art point of view, it is currently possible to optically monitor the enzymatic coagulation of milk for real time estimation of the elastic modulus to cut the gel at optimum gel firmness. However, European cheese industry produces a wide variety of cheeses, many of them artisanal,...

Descripción completa

Detalles Bibliográficos
Autores: Villaquiran Samboni, Zulma Yizeth, Zamora, Anna|||0000-0003-1315-313X, Arango, Oscar|||0000-0002-4693-2212, Castillo Zambudio, Manuel|||0000-0001-8087-7475
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Universitat Autònoma de Barcelona
Repositorio:Dipòsit Digital de Documents de la UAB
Idioma:inglés
OAI Identifier:oai:ddd.uab.cat:289864
Acceso en línea:https://ddd.uab.cat/record/289864
https://dx.doi.org/urn:doi:10.1007/s11947-023-03294-9
Access Level:acceso abierto
Palabra clave:Curd firmness
Elastic modulus
Light scattering
Milk enzymatic coagulation
Multifiber probe
id ES_2744593f3b1eaf48cf7749dc6dcb3c8f
oai_identifier_str oai:ddd.uab.cat:289864
network_acronym_str ES
network_name_str España
repository_id_str
spelling Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical ProbeVillaquiran Samboni, Zulma YizethZamora, Anna|||0000-0003-1315-313XArango, Oscar|||0000-0002-4693-2212Castillo Zambudio, Manuel|||0000-0001-8087-7475Curd firmnessElastic modulusLight scatteringMilk enzymatic coagulationMultifiber probeFrom a state-of-the-art point of view, it is currently possible to optically monitor the enzymatic coagulation of milk for real time estimation of the elastic modulus to cut the gel at optimum gel firmness. However, European cheese industry produces a wide variety of cheeses, many of them artisanal, and has a very fragmented productive structure with many small-, medium-sized companies. Therefore, if the technology is to be successfully uptake, it must be not only accurate but very low-cost. The objective of this work was to evaluate a low-cost commercial multifiber probe, for inline optical determination of curd firmness during cheese making. Preliminary tests were carried out to select the most appropriate fiber core size and wavelength and after that coagulation trials were performed following a fully randomized factorial design with two factors, i.e., concentration of protein (3.2, 3.6 and 4.0%) and added calcium (150, 200 and 250 mg L-1), with three replicates. The observed linear increase of the least square means of the initial voltage with the protein content (V0 = 0.15[P, %] + 0.88; R2 = 0.999), will be likely synergistic with the elastic modulus prediction if the model needs to be corrected for protein. Finally, the multifiber probe allowed predicting curd firmness using the proposed model with SEP values < 7 Pa. The present work has proven that a low-cost multifiber probe is suitable for accurate, real-time prediction of curd firmness during cheese manufacture.Springer New York 22024-01-0120242024-01-01Articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://ddd.uab.cat/record/289864https://dx.doi.org/urn:doi:10.1007/s11947-023-03294-9reponame:Dipòsit Digital de Documents de la UABinstname:Universitat Autònoma de BarcelonaInglésengopen accesshttp://purl.org/coar/access_right/c_abf2Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.https://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:ddd.uab.cat:2898642026-06-06T12:50:31Z
dc.title.none.fl_str_mv Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical Probe
title Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical Probe
spellingShingle Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical Probe
Villaquiran Samboni, Zulma Yizeth
Curd firmness
Elastic modulus
Light scattering
Milk enzymatic coagulation
Multifiber probe
title_short Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical Probe
title_full Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical Probe
title_fullStr Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical Probe
title_full_unstemmed Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical Probe
title_sort Inline Determination of the Gel Elastic Modulus During Milk Coagulation Using a Multifiber Optical Probe
dc.creator.none.fl_str_mv Villaquiran Samboni, Zulma Yizeth
Zamora, Anna|||0000-0003-1315-313X
Arango, Oscar|||0000-0002-4693-2212
Castillo Zambudio, Manuel|||0000-0001-8087-7475
author Villaquiran Samboni, Zulma Yizeth
author_facet Villaquiran Samboni, Zulma Yizeth
Zamora, Anna|||0000-0003-1315-313X
Arango, Oscar|||0000-0002-4693-2212
Castillo Zambudio, Manuel|||0000-0001-8087-7475
author_role author
author2 Zamora, Anna|||0000-0003-1315-313X
Arango, Oscar|||0000-0002-4693-2212
Castillo Zambudio, Manuel|||0000-0001-8087-7475
author2_role author
author
author
dc.subject.none.fl_str_mv Curd firmness
Elastic modulus
Light scattering
Milk enzymatic coagulation
Multifiber probe
topic Curd firmness
Elastic modulus
Light scattering
Milk enzymatic coagulation
Multifiber probe
description From a state-of-the-art point of view, it is currently possible to optically monitor the enzymatic coagulation of milk for real time estimation of the elastic modulus to cut the gel at optimum gel firmness. However, European cheese industry produces a wide variety of cheeses, many of them artisanal, and has a very fragmented productive structure with many small-, medium-sized companies. Therefore, if the technology is to be successfully uptake, it must be not only accurate but very low-cost. The objective of this work was to evaluate a low-cost commercial multifiber probe, for inline optical determination of curd firmness during cheese making. Preliminary tests were carried out to select the most appropriate fiber core size and wavelength and after that coagulation trials were performed following a fully randomized factorial design with two factors, i.e., concentration of protein (3.2, 3.6 and 4.0%) and added calcium (150, 200 and 250 mg L-1), with three replicates. The observed linear increase of the least square means of the initial voltage with the protein content (V0 = 0.15[P, %] + 0.88; R2 = 0.999), will be likely synergistic with the elastic modulus prediction if the model needs to be corrected for protein. Finally, the multifiber probe allowed predicting curd firmness using the proposed model with SEP values < 7 Pa. The present work has proven that a low-cost multifiber probe is suitable for accurate, real-time prediction of curd firmness during cheese manufacture.
publishDate 2024
dc.date.none.fl_str_mv 2
2024-01-01
2024
2024-01-01
dc.type.none.fl_str_mv Article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://ddd.uab.cat/record/289864
https://dx.doi.org/urn:doi:10.1007/s11947-023-03294-9
url https://ddd.uab.cat/record/289864
https://dx.doi.org/urn:doi:10.1007/s11947-023-03294-9
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
https://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
https://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Springer New York
publisher.none.fl_str_mv Springer New York
dc.source.none.fl_str_mv reponame:Dipòsit Digital de Documents de la UAB
instname:Universitat Autònoma de Barcelona
instname_str Universitat Autònoma de Barcelona
reponame_str Dipòsit Digital de Documents de la UAB
collection Dipòsit Digital de Documents de la UAB
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869404876255002624
score 15,300719

Similares en LA Referencia